Chicken in Tomatoes

By Valarie

Ingredients

• 2 pounds frozen tomatoes (4 cups), thawed or 28oz of canned whole tomatoes, drained.
• 1 tablespoon vegetable oil
• 4 bone-in, skin-on chicken thighs (1 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 oregano or 1/4 tsp. dried oregano

Details

Servings 1
Preparation time 15mins
Cooking time 40mins
Adapted from marthastewart.com

Preparation

Step 1

Step 1 Preheat oven to 400 degrees.

In a food processor, pulse tomatoes until coarsely chopped. In a large ovenproof skillet, heat oil over medium-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 tablespoon 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.

Step 2 Add chicken, skin side up, and oregano, then transfer skillet to oven. Cook until chicken is cooked through, 25 to 30 minutes.