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Pan Braised Chicken Thighs in Tomato Broth


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Rate this recipe 4.7/5 (9 Votes)


  • 2 tablespoons olive oil
  • 6 chicken thighs (bone-in, skin-on)
  • 1/2 pound spicy Italian sausage
  • 1 onion (peeled and thinly sliced)
  • 3 cloves garlic (peeled and roughly chopped)
  • 3 sprigs fresh oregano
  • 1 cup dry white wine
  • 1 can peeled whole tomatoes (28 ounces, crushed with hands)
  • 1 can cannellini beans (drained and rinsed, 15 ounces)
  • 3 cups escarole (cleaned, cored and thinly sliced)
  • kosher salt and freshly ground black pepper (to taste)


Servings 1
Adapted from


Step 1

Add olive oil to a large Dutch oven and heat over medium-high heat. Season chicken on both sides with Kosher salt and freshly ground black pepper to taste.

2 Add chicken to the Dutch oven, skin side down, and cook until golden brown and crisp, about 5-6 minutes. Flip and brown on the other side, another 1-2 minutes and remove to a plate.

3 Drain half of the fat from the pan and place back over the heat. Add the sausage and cook until browned, about 4-5 minutes, breaking the sausage up with a potato masher or the back of the wooden spoon. Add the onion, garlic and oregano, and season with Kosher salt and cook until the onion begins to soften, about 3 minutes. Add the wine, bring to a simmer and cook until reduced by half. Add the tomatoes and the browned chicken back into the pot. Bring to a simmer, cover and cook for 30 minutes. In the last 5-10 minutes of cooking, add the beans and escarole. Season with salt and pepper to taste. Remove from the heat and allow to sit for 5 minutes before serving.

4 Tips:
- Replace the wine with chicken stock for a kid-friendly dish.
- Instead of escarole, try spinach or kale!

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