Rich, tender braised chicken thighs in tomato sauce create the ultimate comfort food that transforms simple ingredients into restaurant-quality dining. This braised chicken thighs in tomato sauce recipe delivers fall-off-the-bone meat swimming in a luscious, herb-infused sauce that’s perfect for cozy family dinners.
SERVES: 4 | PREP: 15 MIN | COOK: 45 MIN | TOTAL: 60 MIN
Ingredients
Chicken & Seasonings
- 8 bone-in, skin-on chicken thighs (2 lbs)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Aromatics & Vegetables
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 medium carrot, diced
- 2 celery stalks, diced
Sauce Base
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 2 tablespoons fresh basil, chopped
Step-by-Step Instructions
Phase 1: Chicken Preparation (10 minutes)
Step 1: Pat chicken thighs completely dry with paper towels. This removes excess moisture that prevents proper browning and creates steam instead of that golden crust we want.
Step 2: Season both sides generously with salt, pepper, garlic powder, and oregano. Press seasonings into the skin with your fingers. Let sit 5 minutes to allow salt to penetrate the meat.
Step 3: Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. The oil should move freely around the pan when tilted.
Phase 2: Browning Process (12 minutes)
Step 4: Place chicken thighs skin-side down in hot oil, leaving space between pieces. Don’t overcrowd or they’ll steam instead of brown. You should hear immediate sizzling.
Step 5: Brown undisturbed for 5-6 minutes until skin releases easily from pan and turns deep golden brown. Resist moving them too early – properly browned skin won’t stick.
Step 6: Flip thighs using tongs and brown second side for 4-5 minutes until golden. The meat will be partially cooked but not done through – this is normal.
Step 7: Transfer browned thighs to a large plate, leaving rendered fat in pan. This flavorful fat will build our sauce base.
Phase 3: Building the Sauce (8 minutes)
Step 8: Reduce heat to medium and add diced onion to the same pan. Cook 3-4 minutes, stirring frequently, until softened and translucent. The onions will pick up those delicious browned bits from the bottom.
Step 9: Add minced garlic, diced carrot, and celery. Cook 2-3 minutes until fragrant and vegetables start to soften. Don’t let garlic burn or it will taste bitter.
Step 10: Stir in tomato paste and cook 1 minute until it darkens slightly and becomes aromatic. This concentrates the tomato flavor and removes any raw taste.
Step 11: Pour in white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let wine bubble and reduce by half, about 2 minutes. This removes the alcohol while keeping the flavor.
Phase 4: Braising Process (25 minutes)
Step 12: Add crushed tomatoes, diced tomatoes with juice, chicken broth, bay leaves, thyme, and red pepper flakes. Stir to combine all ingredients evenly.
Step 13: Nestle browned chicken thighs skin-side up in the sauce, ensuring they’re mostly submerged but skin remains above liquid level. This keeps skin from getting soggy while allowing meat to braise.
Step 14: Bring mixture to a gentle simmer, then reduce heat to low. You want tiny bubbles breaking the surface occasionally, not a rolling boil.
Step 15: Cover partially with lid slightly ajar to allow steam to escape. Braise for 25-30 minutes until chicken reaches internal temperature of 165°F and meat easily pulls away from bone.
Step 16: Remove bay leaves and stir in fresh basil during last 2 minutes of cooking. Taste sauce and adjust seasoning with salt and pepper as needed.
Chef’s Notes
Skin Perfection: Keep chicken skin above the braising liquid to maintain its crispy texture. The contrast between tender meat and slightly crispy skin elevates this braised chicken thighs in tomato sauce recipe.
Wine Substitution: If avoiding alcohol, replace white wine with additional chicken broth plus 1 tablespoon white wine vinegar for acidity.
Depth Building: The key to rich flavor is properly browning the chicken and building layers through deglazing and slow simmering.
Temperature Check: Use a meat thermometer to ensure chicken reaches 165°F at the thickest part, but don’t overcook or meat becomes dry.
Nutrition Information (Per Serving)
- Calories: 485
- Protein: 42g
- Carbohydrates: 12g
- Fat: 28g
- Fiber: 3g
- Sodium: 890mg
Delicious Variations
Mediterranean Style: Add 1/2 cup kalamata olives, 2 tablespoons capers, and crumbled feta cheese during final minutes. Similar bold flavors complement this dish like our Filipino chicken adobo with its rich, tangy profile.
Mushroom Lovers: Sauté 8 oz sliced mushrooms with the vegetables for earthy depth that pairs beautifully with tomatoes.
Spicy Version: Double the red pepper flakes and add 1 diced jalapeño with the aromatics for heat that builds gradually.
Italian Hunter Style: Include bell peppers and fresh rosemary for a rustic approach similar to our chicken cacciatore recipe.
Storage & Reheating
Refrigerator: Store covered up to 4 days. Flavors actually improve overnight as ingredients meld together.
Freezing: Freeze up to 3 months in airtight containers. Thaw overnight in refrigerator before reheating.
Reheating: Warm gently in covered saucepan over low heat, adding splash of broth if sauce seems thick. Microwave individual portions on 50% power, stirring every 30 seconds.
Troubleshooting Guide
Sauce Too Thin: Remove lid and simmer uncovered 5-10 minutes to reduce and concentrate flavors. You can also whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into simmering sauce.
Chicken Skin Soggy: Next time, ensure skin stays above liquid level during braising. You can also place finished dish under broiler for 2-3 minutes to crisp skin.
Too Salty: Add 1-2 teaspoons sugar or honey to balance saltiness, or dilute with additional crushed tomatoes and broth.
Lacks Depth: Increase browning time for chicken and vegetables. Add 1 tablespoon balsamic vinegar or Worcestershire sauce for complexity.
Sauce Too Acidic: Stir in 1-2 teaspoons sugar or honey, or add splash of heavy cream to mellow harsh tomato acidity.
Equipment Essentials
- Heavy-bottomed Dutch oven or braising pan
- Large plate for rested chicken
- Sharp chef’s knife for vegetable prep
- Cutting board (preferably separate for meat)
- Wooden spoon for stirring and deglazing
- Measuring cups and spoons
- Meat thermometer for accuracy
- Tongs for flipping chicken safely
Shopping List
Meat Counter
- 8 bone-in, skin-on chicken thighs (2 lbs)
Produce Section
- 1 large yellow onion
- 1 head garlic
- 1 medium carrot
- 2 celery stalks
- Fresh basil
Pantry/Canned Goods
- Olive oil
- Kosher salt and black pepper
- Garlic powder, oregano, thyme
- 28 oz crushed tomatoes
- 14.5 oz diced tomatoes
- Tomato paste
- Dry white wine
- Chicken broth
- Bay leaves
- Red pepper flakes
Success Secrets
- Perfect Browning: Never skip the browning step – it creates the flavor foundation for your entire braised chicken thighs in tomato sauce dish.
- Low and Slow: Maintain gentle simmer throughout braising to ensure tender, not tough, chicken that falls off the bone.
- Sauce Consistency: Your finished sauce should coat a spoon but still flow freely. Adjust with broth or reduction time as needed.
- Resting Matters: Let finished dish rest 5 minutes before serving to allow juices to redistribute and flavors to settle.
- Fresh Finish: Always add fresh herbs at the end to maintain bright flavor and vibrant color that makes the dish restaurant-worthy.
