Chicken Thighs in Tomato Sauce with Herbs

A great idea for a quick lunch that will delight all family members. Serve with roasted (baby) potatoes as a side dish.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2.5 spoons Oil, vegetable oil, canola

  • 700 g Meat, chicken, loaves

  • 1 piece Onion, raw

  • 3 pods Garlic, fresh

  • 400 g Tomato, pieces - can

  • 1.5 dl Soup base, chicken, cube

  • 0.5 twigs Rosemary, fresh

  • 10 twig Thyme, fresh

  • 3 twigs Basil, fresh

  • 8 pieces Tomato, red

  • 80 g Olives, black, in brine

  • 0.75 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

Steps

  1. Preheat the oven to 180 degrees Celsius. Rinse the chicken thighs and thoroughly dry them with paper towels. Lightly season them with pepper and salt. Peel and finely chop the onion and garlic. Rinse the herbs under running water if necessary and shake them well. Save a few sprigs of thyme, strip the leaves from the remaining sprigs of thyme, rosemary, and basil, and roughly chop them. Rinse the cherry tomatoes and cut them in half.

  2. Heat the oil in a large pot. Once hot, add the chicken thighs and brown them on all sides. Turn them while cooking. Remove the browned thighs from the pot and arrange them in a deep baking dish.

  3. Reduce the heat to medium and add the onion to the pot. Stir and sauté for 3 to 4 minutes until translucent. Then add the garlic and sauté just until fragrant. Pour in the tomato puree and broth, and add the chopped herbs. Season with pepper and salt to taste. Bring the sauce to a boil, then remove the pot from the heat.

  4. Add the olives and halved cherry tomatoes to the baking dish with the browned chicken thighs. Pour the tomato sauce over everything and bake in the preheated oven for 30 to 35 minutes, until the chicken is well cooked and the sauce thickens. Garnish the prepared dish with the reserved thyme sprigs and serve directly from the baking dish.

Nutrition Information (Per 100g)

  • Calories: 78.28 kcal
  • Fat: 3.69 g
    • Saturated Fat: 0.62 g
  • Carbohydrates: 3.77 g
    • Sugars: 0.99 g
  • Protein: 5.84 g
  • Fiber: 0.99 g

Advice

Fresh herbs can be substituted with dried ones.