Chicken in Pink Peppercorn Tomato sauce
I know that braising isn’t exactly what comes to mind at the start of summer, but hear me out. Chicken in Pink Peppercorn Tomato sauce served over rice is a quite tasty recipe to have over week day afternoon
This isn’t one of those cold weather, giant hunk of meat cooking all afternoon kinds of braises. Nor is it loaded down with heavy flavors.
If a summery braise ever existed, this is it: fast, light and packed with bright flavors.
This comes from the “need to use up some odds and ends” recipe collection.
It started with a single tomato, some leftover white wine and fresh herbs on their last leg. Then I had these chicken thighs staring at me.
(If you had some different chicken parts staring at you – say breasts or drumsticks, you could certainly use those instead. Just adjust the simmering time accordingly.)
I had some pink peppercorns left from those lovely pickles and thought they might play nicely with the other odds and ends I’d gathered.
I love when things come together like this.
The rest is pretty much pantry staples!
This could be served family style on a bed of herbed rice (which I highly recommend), or with a side salad or veggies of your choice!
CHICKEN IN PINK PEPPERCORN TOMATO SAUCE
Feel free to change up the herbs a bit. If you didn’t have oregano on hand, a bay leaf might do nicely. Any hearty herb – in small amounts – should work.
SERVES
4
INGREDIENTS
- 4 bone-in, skin-on chicken thighs
- kosher salt & freshly ground black pepper
- 1 teaspoon ground celery seed
- 2 tablespoons olive oil
- 2 cloves garlic, skin on
- 1 small yellow onion, thinly sliced
- 1 large tomato, diced
- 3/4 cup dry white wine
- 1 8-ounce can tomato sauce
- 6 sprigs thyme, 2 sprigs rosemary & 2 sprigs oregano, tied together with kitchen twine
- 1 teaspoon pink peppercorns, crushed
- lemon juice and fresh parsley, for garnish
METHOD
- Set the chicken out about 30 minutes ahead of time to come to room temperature. Season liberally on both sides with salt and pepper, and the celery seed. Heat the oil in a large pan over medium high heat. Add the chicken, skin side down, and the garlic cloves. Cook a few minutes per side, until nicely browned. Remove the chicken and garlic from the pan.
- Turn the heat down to medium and add the onion; cook until translucent. Add the tomato and cook for 2-3 minutes. Add the wine and scrape the bottom of the pan to release all those yummy stuck on bits. Simmer for a minute, then add the tomato sauce and stir.
- Return the chicken pieces to the pan, nestling them into the veggies. Add the herbs and peppercorns. Cover the pan and simmer for 12-15 minutes (depending on the size of the cut), until the chicken is cooked through. Remove the chicken and tent with foil on a plate for 5 minutes. In that time, leave the lid off the pan and allow the liquid to simmer and reduce. Remove the herbs and taste for seasoning. Serve the chicken topped with the tomato sauce, a squeeze of lemon juice and fresh parsley.
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