Braised Chicken Thighs with Tomatoes and Prunes

Braised Chicken Thighs – Easy Recipe You’ll Love

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These braised chicken thighs are a weeknight winner, requiring very little prep and ready to serve in just 50 minutes. California prunes add a natural sweetness to the acidity of the tomatoes, and a tender bite to the crispy chicken skin!

Why This Braised Chicken Thigh Recipe Works

Braising chicken thighs with tomatoes and prunes is a delicious combination because it brings together a perfect blend of flavors and textures. Here are why it tastes so amazingly good:

Braised Chicken Thighs with Tomatoes and Prunes

Sweet and Savory Balance: The prunes add a natural sweetness to the dish, while the tomatoes provide acidity and umami. This sweet and savory balance is a hallmark of many great dishes, offering complexity and depth of flavor.

Depth of Flavor: As the chicken thighs braise, they release their juices, which mix with the tomatoes and prunes. This process allows the flavors to meld, creating a rich, flavorful sauce with layers of taste.

Umami Enhancement: Tomatoes are rich in umami, the savory “fifth taste.” Umami pairs exceptionally well with the sweetness of prunes, creating a more rounded and satisfying flavor profile.

Tender Chicken: Braising chicken thighs slowly in a liquid, like tomatoes and prunes, helps keep them moist and tender. The longer cooking time allows the flavors to penetrate the meat and results in a juicy, succulent texture.

Aromatic Spices: Many recipes for braised chicken thighs with tomatoes and prunes include aromatic spices thyme and rosemary. These seasonings contribute to the overall deliciousness of the dish by adding depth and fragrance.

Easy Preparation: The recipe is relatively simple to make, and the long, slow cooking process allows the flavors to develop without requiring excessive effort in the kitchen.

Braising chicken thighs with tomatoes and prunes is delicious because it combines sweet and savory elements, creates depth of flavor through slow cooking, enhances umami, and balances contrasting textures. The resulting dish is a delightful and satisfying fusion of flavors and a testament to the beauty of braising as a cooking technique.

ingredients for Braised Chicken Thighs with Tomatoes and Prunes
Braised Chicken Thighs with Tomatoes and Prunes - browned chicken thighs
Braised Chicken Thighs with Tomatoes and Prunes

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Prunes are often a surprising and delightful addition to savory recipes because they bring a unique combination of qualities to the dish, enhancing the overall flavor and texture. They add a touch of natural sweetness, complexity of flavor, and health benefits too!

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Braised Chicken Thighs with Tomatoes and Prunes

Braised Chicken Thighs with Tomatoes and Prunes

James Collier + Danny Alas
These braised chicken thighs are a weeknight winner, requiring very little prep and ready to serve in just 50 minutes. California prunes add a natural sweetness to the acidity of the tomatoes, and a tender bite to the crispy chicken skin!
4.78 from 9 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 4 servings
Calories 513 kcal

Equipment

  • large skillet

Ingredients
 
 

  • 2 tablespoons California extra virgin olive oil divided
  • 4 bone-in skin-on chicken thighs
  • 1 medium yellow onion thinly sliced
  • 3-4 cloves garlic minced
  • ½ cup dry red wine
  • 4 sprigs fresh thyme
  • 2 small sprigs fresh rosemary
  • 1 cup crushed tomatoes
  • ½ cup California Prunes
  • 1 cup chicken stock
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon red wine vinegar
  • Fresh parsley for garnish

Instructions
 

  • Heat 1 tablespoon of olive oil in a skillet over medium high heat. Sear the chicken, skin-side down, for 3-4 minutes or until browned and crispy. Flip and brown on the other side, another 3-4 minutes, then remove from the pan and set aside.
  • Turn the heat to medium and saute the onion until translucent and starting to wilt, about 5 minutes. Stir in the garlic and cook for another 1-2 minutes, then deglaze with the wine, scraping the bottom of the pan with a wooden spoon. Add the fresh thyme and rosemary and cook until the wine has reduced, another 5 minutes or so.
  • Next, add the crushed tomatoes and heat to a rolling simmer. Nestle in the browned chicken thighs, skin-side up, along with the prunes. Pour the chicken stock around the chicken, ensuring that some of the skin remains unsubmerged. Heat to a simmer, cover and cook for 20 minutes, then remove the lid from the pan and continue cooking another 10 minutes, until the chicken is fork tender and the sauce has reduced.
  • To serve, pour in the red wine vinegar and garnish with fresh parsley!

Nutrition

Serving: 1portionCalories: 513kcalCarbohydrates: 25gProtein: 27gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 143mgSodium: 861mgPotassium: 758mgFiber: 3gSugar: 13gVitamin A: 465IUVitamin C: 10mgCalcium: 60mgIron: 2mg
Keyword braised chicken thighs, california prunes, chicken, chicken thighs, crushed tomatoes, evoo, extra virgin olive oil, prunes, red wine
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