Chicken in Tomatoes

By cheeserohan

Ingredients

• 2 pounds frozen tomatoes (4 cups), thawed
• 1 Tablespoon vegetable oil
• 4 bone-in, skin-on chicken thighs 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 of oregano

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400F. In a food processor, pulse tomatoes until coarsely chopped. In a large ovenproof skillet, heat oil over midium-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 Tablesppon 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.