Chicken in Tomatoes


  • 2 pounds frozen tomatoes (4 cups), thawed
  • 1 tablespoon vegetable oil
  • 4 bone-in, skin-on chicken thighs (1 ½ pounds total)
  • Coarse salt and ground pepper
  • 1 small yellow onion, thinly sliced (1 cup)
  • 3 garlic cloves, smashed and peeled
  • 3 sprigs oregano

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...

View full recipe at SpringPad


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