Fresh chicken thighs with tomatoes are a simple and genuine main dish, prepared with few ingredients yet rich in Mediterranean aromas.
The thighs are added to a light sauce of ripe fresh tomatoes, garlic, herbs, and a drizzle of extra virgin olive oil.
During cooking, the tomatoes release their juice creating a light and flavorful sauce that envelops the chicken, keeping it tender and juicy.
A healthy, colorful and irresistibly fragrant dish.
If you love dishes with white meat, check out these other tasty recipes right below:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 261.48 (Kcal)
- Carbohydrates 6.02 (g) of which sugars 3.08 (g)
- Proteins 28.29 (g)
- Fat 14.33 (g) of which saturated 3.45 (g)of which unsaturated 7.48 (g)
- Fibers 1.61 (g)
- Sodium 618.34 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.32 lbs chicken thighs
- 1.32 lbs tomatoes (such as datterino, Piccadilly, cherry, beefsteak)
- 2 cloves garlic (about)
- 1 tbsp rosemary (2/3 sprigs)
- to taste extra virgin olive oil
- to taste sage (a few leaves)
- 15 olives (green)
- to taste chili pepper (if desired, optional)
- to taste salt
- to taste basil (a few leaves)
- 2 leaves bay
- 1 onion
Tools
- 1 Pan
- 1 Knife
- 1 Fork
Steps
Wash the tomatoes well.
If you are using large tomatoes, cut them into cubes.
If you are using cherry tomatoes, cut them in half.
In a pan, lightly crush the garlic cloves, or chop if you prefer a stronger taste, add the rosemary, sage, onions, bay leaves, salt, and cherry tomatoes.
Cook for 5 minutes to let all the ingredients blend together, without adding oil; we will add it later.
Now add the chicken thighs, olives, basil, a pinch of chili pepper if you like, and a drizzle of oil.
If you want a richer flavor, deglaze with a splash of white wine and let the alcohol evaporate.
Cover the pan with the lid and start cooking on low heat for about forty minutes.
During this time, check that the sauce is not reducing too much and add half a glass of water to continue cooking if needed.
After 40/50 minutes, check the cooking status of the meat.
If it seems cooked, remove the lid to slightly reduce the sauce.
Taste and adjust the seasoning if necessary.
Serve the chicken thighs with their fresh tomato sauce.
Finish with fresh basil or a drizzle of raw oil.
Storage of Chicken Thighs with Tomatoes
The chicken thighs with tomatoes that may be left over can be stored as follows:
Allow the chicken to cool completely at room temperature (no more than 1-2 hours).
Transfer it to an airtight container with its tomato sauce.
Store in the fridge.
Duration: 2-3 days.
Tip: the tomato sauce helps keep the chicken tender, so don’t drain it off.
SOME TIPS TO ENJOY IT BEST:
This dish also pairs well with: white rice, couscous, mashed potatoes, or rustic bread for dipping.
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