Chicken Thighs with Potatoes and Tomatoes
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I know I have posted what seems like a zillion chicken thighs recipes here, but here I am again, because it’s easy, delicious, and budget friendly. This recipe is made with chicken thighs braised in San Marzano tomatoes, chicken broth with onions, peppers, and garlic. I added in some fresh some optional fresh fennel because I had it, and a splash of white wine.
When you’re making this chicken with potatoes and tomatoes, and people enter your home, they’ll walk straight to the kitchen. This happened today when the twins (boys age 17) came in from school. I told them it’s actually a dish for the next day, because these kinds of dishes takes minutes to prep, but hours to braise. However they HAD to have a potato and to my surprise ate dark meat chicken. They only eat white meat chicken or so they thought.
How to Serve Chicken Thighs with Potatoes and Tomatoes
- Remove the chicken skin before serving, but keep it on for cooking.
- Serve with a salad and crusty bread.
Budget Friendly
Chicken thighs are probably the most affordable meat right now. I love the Bell Evans air-chilled chicken from Whole Foods. These four thighs were very meaty and cost about $7. I also like the Greenwise brand at Publix. Most of the 4-thigh packages are under $5. You will see below that I have a LOT of chicken thigh recipes that present as gourmet good without too much fuss. I actually like to double the recipe and freeze the thighs for another dinner.
Ingredients
- chicken thighs
- tomato sauce
- chicken breast
- potatoes
- bell pepper
- herbs, salt, pepper
- capers
- white wine (optional)
More Chicken Thigh Recipes
Serve with Tossed Salad.
- Greek Chicken Thighs on the Grill
- Creamy Chicken Thighs with Sun Dried Tomatoes
- Italian Roasted Chicken Thighs with Roasted Tomatoes
- Italian Roasted Chicken Thighs with Peppers and Onions
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Chicken with Tomatoes and Potatoes
Ingredients
- 4 chicken thighs
- 1 tablespoon olive oil
- 1 onion
- 2 bell peppers peppers
- 4 garlic cloves
- 1 teaspoon capers
- 2 cups potatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can San Marzano Tomatoes see notes
- 2 cups chicken broth
- 1/2 cup white wine Optional
- fresh thyme, basil or parsley Can use 1 teaspoon dried herbs
Instructions
- Season chicken breasts with salt.
- Heat oil in dutch oven or (to brown chicken thighs). Add chicken thighs and brown on each side, 3 to 4 minutes each side. Remove and set aside.
- Chop peppers and onions (and fennel if using) into large dice or large bite side pieces. Peel garlic. Leave cloves whole.
- In same dutch oven, add onion, peppers, and saute for five minutes. Add garlic cloves. Saute for one minute.
- Add chicken thighs. Crush tomatoes with hand and add to chicken. Add chicken broth. You will want enough liquid to cover the chicken by about 3 inches. Add more broth if needed. Add wine. Season again with more salt and pepper. Add in capers and any herbs you want.
- Cut potatoes into large chunks. I cut medium sized potatoes into quarters and I left skin on.
- After one hour, add potatoes and continue to cook for another hour. You may need to add more broth at this point.
Slow Cooker
- You can place everything in a slow cooker, once sauteed on low for four hours.
Notes
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