CHICKEN THIGHS DUTCH OVEN RECIPES RECIPES

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BRAISED CHICKEN THIGHS RECIPE - FOOD.COM



Braised Chicken Thighs Recipe - Food.com image

Braised Chicken thighs in tomato sauce- tastes great over any type of pasta- I serve it over egg noodles and everyone loves it

Total Time 3 hours 40 minutes

Prep Time 25 minutes

Cook Time 3 hours 15 minutes

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken thighs, on the bone with skin
2 stalks celery, chopped in big pieces
2 large carrots, chopped in big pieces (or some mini carrots cut in half)
1 large onion (chopped in big pieces)
3 garlic cloves, peeled and whole
1 (16 ounce) can chicken stock
2 tablespoons oil
1 (28 ounce) can crushed tomatoes
1/2 cup water

Steps:

  • Heat oil in dutch oven over medium-high heat on stovetop. Put salt and pepper on chicken thighs and place in dutch oven (skin side down first) cook until each side has nice color on it (about 4 minutes each side). Take chicken out and put on a plate. Put a tbsp more oil in dutch oven and turn down to medium heat. Put carrots, celery, onion and garlic in and cook for 8 minutes or until onions are almost translucent. Add Chicken Stock, tomatoes and water and stir until they come to a boil. Put Chicken back in the pot so it is submerged in juices. Put lid on the dutch oven and cook @350 degrees for 2 hours 15 minutes and then turn oven off but leave the dutch oven in the oven for about 1 hour or more (it continues to cook). Remove pot from oven and serve over pasta-tastes good with egg noodles (chicken should be falling off the bone).

Nutrition Facts : Calories 386.9, FatContent 23, SaturatedFatContent 5.5, CholesterolContent 82.4, SodiumContent 701.9, CarbohydrateContent 24.9, FiberContent 4.6, SugarContent 12.7, ProteinContent 21.6

BRAISED CHICKEN THIGHS RECIPE - FOOD.COM



Braised Chicken Thighs Recipe - Food.com image

Braised Chicken thighs in tomato sauce- tastes great over any type of pasta- I serve it over egg noodles and everyone loves it

Total Time 3 hours 40 minutes

Prep Time 25 minutes

Cook Time 3 hours 15 minutes

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken thighs, on the bone with skin
2 stalks celery, chopped in big pieces
2 large carrots, chopped in big pieces (or some mini carrots cut in half)
1 large onion (chopped in big pieces)
3 garlic cloves, peeled and whole
1 (16 ounce) can chicken stock
2 tablespoons oil
1 (28 ounce) can crushed tomatoes
1/2 cup water

Steps:

  • Heat oil in dutch oven over medium-high heat on stovetop. Put salt and pepper on chicken thighs and place in dutch oven (skin side down first) cook until each side has nice color on it (about 4 minutes each side). Take chicken out and put on a plate. Put a tbsp more oil in dutch oven and turn down to medium heat. Put carrots, celery, onion and garlic in and cook for 8 minutes or until onions are almost translucent. Add Chicken Stock, tomatoes and water and stir until they come to a boil. Put Chicken back in the pot so it is submerged in juices. Put lid on the dutch oven and cook @350 degrees for 2 hours 15 minutes and then turn oven off but leave the dutch oven in the oven for about 1 hour or more (it continues to cook). Remove pot from oven and serve over pasta-tastes good with egg noodles (chicken should be falling off the bone).

Nutrition Facts : Calories 386.9, FatContent 23, SaturatedFatContent 5.5, CholesterolContent 82.4, SodiumContent 701.9, CarbohydrateContent 24.9, FiberContent 4.6, SugarContent 12.7, ProteinContent 21.6

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