Chicken Thighs In Tomato Sauce

1. 1

   Divide the oil between 2 skillets, and heat it over medium-to-high heat until it is hot.

2. 2

   Add the chicken in one layer to the skillets.

3. 3

   Sprinkle half the salt over the chicken pieces, and brown them for 5 minutes on one side, then for 5 minutes on the other side.

4. 4

   Remove the chicken to a platter, and add the onions to the drippings in the skillets.

5. 5

   Cook about 2 minutes over high heat to brown the onions lightly.

6. 6

   Add the garlic, and cook about 30 seconds longer.

7. 7

   If using canned tomatoes, divide the tomatoes and their juice between the 2 skillets, breaking up the tomatoes with the edge of the spoon as you mix them in.

8. 8

   If using fresh tomato pieces, divide them between the skillets, and add 1/4 cup of water to each skillet.

9. 9

   Mix well and bring to a boil.

10. 10

    Return the chicken pieces to the skillets.

11. 11

    Add the remaining salt and the pepper to the mixture, and bring to a boil.

12. 12

    Then reduce the heat to low, cover and boil gently for 10 minutes.

13. 13

    Arrange the chicken on a platter or divide it among six individual plates.

14. 14

    Spoon the sauce over the chicken, sprinkle the chopped herbs on top, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.