Chicken Thighs in Tomato Sauce
If I am not in a rush I season the chicken first with salt and pepper then brown in oil, and transfer to the baking dish, the oven-baking time will be less, and I think that the chicken definately tastes better if it is browned first. I have made this using other brands of prepared mustard but for some reason French's brand is the best! To save time you can prepare the sauce the evening or day before and chill. You can use any chicken pieces that you desired, I usually use a whole cut-up chicken in place of the 10 thighs, although I have 10 thighs listed you can sneak a couple more thighs in the dish! If you don't brown the chicken first, this makes a quick weeknight meal. I have made this many times, it is easy and delicious! Adjust all sauce ingredients to suit taste.
If I am not in a rush I season the chicken first with salt and pepper then brown in oil, and transfer to the baking dish, the oven-baking time will be less, and I think that the chicken definately tastes better if it is browned first. I have made this using other brands of prepared mustard but for some reason French's brand is the best! To save time you can prepare the sauce the evening or day before and chill. You can use any chicken pieces that you desired, I usually use a whole cut-up chicken in place of the 10 thighs, although I have 10 thighs listed you can sneak a couple more thighs in the dish! If you don't brown the chicken first, this makes a quick weeknight meal. I have made this many times, it is easy and delicious! Adjust all sauce ingredients to suit taste.
- 1 tablespoon worcestershire sauce
- salt and pepper
- 1 tablespoon vegetable oil
- 1 medium onion finely chopped
- 3 tablespoons butter
- 1/4 cup cider vinegar
- 1 teaspoon dried thyme
- 1 can crushed tomatoes
- 12 chicken thighs (can use less or even a couple more
- 1 tablespoon fresh minced garlic (or to taste)
- 1 teaspoon dried chili pepper flakes (or to taste)
- 2/3 cup brown sugar lighty packed (if you prefer a sweeter sauce then add in another
- 1/3 cup prepared mustard (use french's mustard)
- Carbohydrate 84.2217102280424 g
- Cholesterol 22.8773437598108 mg
- Fat 11.6265535216567 g
- Fiber 2.98612559063822 g
- Protein 2.74157542033092 g
- Saturated Fat 5.71811590527968 g
- Serving Size 1 1 -6 serving(s) (252g)
- Sodium 347.996001017099 mg
- Sugar 81.2355846374042 g
- Trans Fat 0.768148083455427 g
- Calories 432 calories
Step-by-step
- Set oven to 350 degrees.
- Grease a large roasting pan.
- Place the chicken thighs (skin-side up) in the prepared baking dish.
- In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes.
- Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!), mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes.
- Remove from heat and add in the mustard; mix to combine.
- Pour the sauce over the chicken in the baking dish, then turn over the chicken once to coat in sauce making certain to leave the skin side up.
- Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).
My Secret to Juicy, Flavorful Chicken Thighs
As a busy working mom, finding time to cook a delicious and healthy meal can often feel like a Herculean task. But let me tell you, this recipe for Chicken Thighs in Tomato Sauce is my absolute lifesaver. It's incredibly versatile, adaptable to whatever ingredients I have on hand, and consistently delivers a mouthwatering result that my family devours. The best part? It's surprisingly easy to make, even on those chaotic weeknights when time is of the essence. This recipe isn't just about the delicious food; it's about making a simple, satisfying meal that brings my family together around the table.
I've perfected this recipe over years of experimenting in my kitchen. Initially, it was a matter of convenience, using up leftover ingredients and whatever chicken I had available. The initial inspiration came from my grandmother, who was an amazing cook, and who often shared her own adaptable approaches to classic dishes. I adapted her techniques, incorporating modern twists and shortcuts where possible. The result is a recipe that's both comforting and exciting, balancing familiar flavors with a touch of spontaneity. I love that I can adjust it according to my mood and what's available in my pantry – sometimes it’s a richer, sweeter sauce; other times, it's tangier and spicier. The beauty lies in its flexibility.
The secret to truly delicious chicken thighs, in my opinion, lies in the browning process. While it adds a few extra minutes to the prep time, that initial sear creates such a depth of flavor that it's absolutely worth the effort. The browned chicken has a wonderful crispy texture that contrasts beautifully with the rich, simmered tomato sauce. But, if time is truly short, it still tastes fantastic without the browning step. The key is to ensure the chicken is fully cooked and the sauce has enough time to develop its complex flavors. And of course, the sauce itself is a revelation! I use French's mustard – don't ask me why, but it's the perfect touch. The combination of sweet brown sugar, tangy vinegar, and savory Worcestershire sauce creates a harmony of taste that keeps everyone coming back for more. I often make a double batch of sauce and store it in the fridge, ready to use throughout the week, making those quick weeknight meals even quicker.
This dish is a true testament to the power of simple, fresh ingredients. The aroma alone is enough to make your mouth water. The tender chicken thighs, coated in a rich and flavorful sauce, are a perfect balance of sweet, tangy, and savory. It's the kind of comfort food that can warm you from the inside out, perfect for a cozy family dinner or a casual get-together with friends. I truly believe that this recipe is more than just a way to prepare chicken; it's a love letter to simple cooking, to family time, and to the joy of creating something delicious from humble beginnings. I hope you enjoy it as much as I do!
The simplicity of this dish makes it incredibly versatile. Serve it with rice, pasta, mashed potatoes, or even crusty bread for dipping in the luscious sauce. It's adaptable to your needs, whether you're feeding a family, entertaining guests, or simply enjoying a delicious and fulfilling meal on your own. So, go ahead, try this recipe – I'm confident it will become a regular staple in your kitchen, just as it has in mine. The wonderful thing about simple recipes is the ability to easily incorporate your own unique touches. Feel free to experiment with different herbs, spices, or even add some vegetables to the sauce. The possibilities are endless, making this recipe a blank canvas for your culinary creativity.
