Braised Italian Chicken
Ingredients
The chicken
-
1½-2
lbs
boneless, skinless chicken thighs
-
½
teaspoon
kosher salt
-
to taste
fresh cracked black pepper
-
2
teaspoons
extra virgin olive oil
The vegetables
-
1
cup
diced onion
-
¼
cup
shredded carrot
-
5-6
cloves
garlic, minced
The sauce
-
1
14.5 oz can
diced tomatoes
-
1
14.5 oz can
tomato sauce
-
2
teaspoons
Italian seasoning
-
1
tablespoon
balsamic vinegar
The garnish
-
2-3
tablespoons
chopped fresh basil
-
to taste
freshly shaved Parmesan cheese
Instructions
- Preheat the oven to 350°F.
- Rinse the chicken and trim any excess fat, then season with salt and pepper.
- Heat a large Dutch oven and add olive oil, then sear the chicken for 2-3 minutes on each side.
- Remove the chicken and add onions and carrots to the pot, cooking for 2-3 minutes, then add garlic and cook for an additional 30 seconds.
- Add the diced tomatoes, tomato sauce, Italian seasoning, and half of the balsamic vinegar, stirring to combine and bring to a simmer.
- Return the chicken to the pot, cover with sauce, and cover the pot with a lid.
- Bake in the oven for 1 hour.
- After baking, shred the chicken into large chunks and stir in the remaining balsamic vinegar and chopped basil.
- Serve over pasta, rice, or on buns, garnished with Parmesan cheese.
Nutrition Facts (estimated)
Servings
6
Calories
201
Total fat
14g
Total carbohydrates
8g
Total protein
20g
Sodium
0mg
Cholesterol
0mg
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