Ingredients
- 4 cups coarsely chopped tomatoes
- 1 Tbsp. vegetable oil
- 4 bone-in, skin-on chicken thighs
- Coarse salt and ground pepper
- 1 small yellow onion, thinly sliced (1 cup)
- 3 garlic cloves, smashed and peeled
- 3 sprigs fresh oregano
Details
Servings 4
Preparation time 15mins
Cooking time 55mins
Preparation
Step 1
1-Preheat oven to 400.
2-In large, oven-proof skillet, heat oil over medium-high heat. Season chicken with salt and pepper and cook, skin side down, until golden and crisp, about 7 minutes. Flip and cook 1 minute.
3-Transfer chicken to a plate and drain all but 1 tbsp. fat.
4-Reduce heat to medium, add onion and cook until soft, about 5 minutes. add garlic and cook until fragrant, about 1 minute. Add tomatoes, season with salt and pepper, and bring to a boil.
5-Add chicken, skin side up, and oregao then transfer skillet to oven. Cook until chicken is cooked through, 25-30 minutes.
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