Spanish Chicken Thighs
This goes well with herbed roast potatoes
Ingredients
- 1 1/4 lbs Chicken thighs, boneless skinless
- 1 Medium Yellow onion
- 1/2 tsp. Sugar
- Salt
- Pepper
- Olive oil
Sauce
- 2 Heirloom tomatoes, diced
- 15 oz Tomato sauce, 1 can
- 1 tsp. Oregano
- 1 tsp. Parsley
- 1 tsp. Paprika
- Salt, to taste
- Pepper, fresh ground, to taste
Instructions
- Prepare the chicken. trim, pat dry, and season with salt and fresh-ground black pepper.
- Heat a stainless steel pan with walls to temperature. Add 1 tbsp olive oil then cook the chicken thighs through. Set aside.
- In the same pan, heat 1 tbsp olive oil, caramelize the onions. Half-way through, add sugar and a pinch of salt. Set aside. Do not clean the pan.
- Reduce heat to medium. Add heirloom tomatoes, warm through and soften, deglazing the pan.
- Add remaining ingredients (tomato sauce, oregano, parsley, paprika, pepper, and lots of salt to taste.
- Reduce heat to low. Add onion and chicken to sauce, cover and cook until chicken is reheated.