Herb Braised Chicken Thighs
Making a different chicken dish every time to avoid boredom can be tasking. With this tasty mix of herbs, white wine, and a few more ingredients, you will have a new favorite. This can be done with a whole chicken cut-up but I personally like the thighs because they are easier to remove the skin to lower the fat content and they contain plenty of meat.
Ingredients & Method (4 Servings)
- 4 Chicken Thighs
- 2 tablespoon Extra Virgin Olive Oil
- 1 Tomato Diced
- ¼ Cup White Wine
- ¼ teaspoon Ground Cumin
- ½ teaspoon Garlic Powder
- 2 tablespoonSofrito
- 3 tablespoon. Tomato Sauce
- Several Fresh Sprigs of each Rosemary, Thyme, and Basil
Remove skin from chicken. Cut a slit across the top to speed cooking time. Rinse and season with garlic powder.
Heat 1 Tbsp. of oil in sauté pan and add chicken. Cook chicken on medium heat turning occasionally until brown on both sides (about 15 minutes). Set chicken aside while cooking remaining ingredients in pan (about 7 minutes). Stir to mix well. Return chicken back into pan with mixture and let simmer on low-medium heat for another 10 minutes. Turn chicken a few times to coat with sauce mix.
Serve with spinach, tomato, carrot salad sprinkled with sea salt and drizzled with olive oil.