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Chicken in Tomatoes


This recipe for chicken in tomatoes was created for using frozen summer produce, but if you just can't wait, fresh will work just as well.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2010


  • 2 pounds frozen tomatoes (4 cups), thawed
  • 1 tablespoon vegetable oil
  • 4 bone-in, skin-on chicken thighs (1 1/2 pounds total)
  • Coarse salt and ground pepper
  • 1 small yellow onion, thinly sliced (1 cup)
  • 3 garlic cloves, smashed and peeled
  • 3 sprigs oregano


  1. Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely chopped. In a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and pepper and cook, skin side down, until golden and crisp, about 7 minutes. Flip and cook 1 minute. Transfer chicken to a plate and drain all but 1 tablespoon fat from skillet. Reduce heat to medium. Add onion to skillet and cook until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add tomatoes, season with salt and pepper, and bring to a boil.

  2. Add chicken, skin side up, and oregano, then transfer skillet to oven. Cook until chicken is cooked through, 25 to 30 minutes.

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