• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 6 in bone- and skin-on chicken thighs
  • Salt and pepper to taste
  • ¼ cup butter
  • ¼ cup chopped onions
  • 1 clove garlic minced
  • 2 cups fresh tomatoes chopped
  • ¼ cup heavy cream
  • ½ cup of chicken broth
  • 4 tbsp tomato paste
  • Chopped parsley for garnish optional
  1. Instructions
  2. Preheat the oven to 400F.
  3. Season the chicken thighs with salt and pepper.
  4. Heat a large oven safe skillet over medium high heat. Melt the butter. Add the chicken thighs skin-side down and cook for about 3 minutes on each side, until browned and crisp.
  5. Remove the chicken from the skillet and set aside.
  6. Return skillet to medium-high heat. Add onions and sautee until translucent. Add the garlic and sautee for about 20 seconds. Stir in tomatoes, heavy cream, chicken broth, and tomato paste. Stir and bring to a boil.
  7. Remove skillet from the heat. Return the chicken thighs to the skillet, skin side up.
  8. Bake in the oven until chicken is cooked through, about 25-30 minutes.