Braised chicken thighs in a rustic tomato, pepper and mushroom sauce

$3.02/serving$3.17at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• chicken thigh (bone-in, skin-on)550 g
• on the vine tomato5 ea
• bell pepper1 ea
• cremini mushroom1 tray
• yellow onion1 ea
• garlic3 cloves
• chicken stock1 cup
• oregano1 tsp
• baguettehalf a baguette

Method

1Brown the chicken

• •Pat the chicken thighs dry and season generously with salt and pepper.
• •Heat 1 tbsp oil in a large deep pan over medium-high heat.
• •Sear the thighs skin side down 5 to 6 minutes until deep golden.
• •Flip, cook 2 minutes, and move to a plate.

2Build the sauce

• •Slice the onion, bell pepper and mushrooms.
• •Add them to the pan and cook 5 to 6 minutes until softened and browning.
• •Add the minced garlic and oregano and cook 1 minute.
• •Chop the tomatoes and add them with the chicken stock.
• •Simmer 3 minutes, mashing the tomatoes into a rustic sauce.

3Braise

• •Nestle the chicken skin side up into the sauce with any juices.
• •Simmer uncovered 25 minutes until the chicken reads 175F at the bone and the sauce has thickened.
• •Season to taste.

4Plate

• •Slice half of the baguette thick.
• •Plate the chicken with plenty of sauce.
• •Serve the bread alongside for mopping.