Braised Chicken Thighs
Although this recipe calls for ten cloves of garlic, the finished dish will taste just right because crushed whole garlic isn't as strong as chopped or minced.
Martha Stewart Living, March 2004
- Prep Time 20 minutes
- Total Time 1 hour
- Yield Serves 4
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken thighs
- Coarse salt and ground pepper
- 4 bell peppers (yellow and red), seeds and ribs removed, thinly sliced
- 1 medium onion, thinly sliced
- 10 garlic cloves, crushed with the flat side of a knife blade
- 1 can (28 ounces) whole tomatoes
- 1/4 cup Spanish green olives, pitted and quartered
- 1 dried bay leaf
- 1 teaspoon paprika
- 1/4 teaspoon dried thyme
- In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat. Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate.
- Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, 5 to 7 minutes. Gently crush tomatoes with your hands; add them to the pot along with their juice, the olives, bay leaf, paprika, thyme, and 1/2 cup water; bring to a boil. Season with salt and pepper.
- Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, 30 to 45 minutes. Discard bay leaf. Serve hot.
To prepare bell peppers, trim the stem end. With stem end down, cut off sides, leaving ribs and seeds intact. This makes it easy to discard seeds and ribs and to thinly slice the pepper into strips.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.