Chicken Thighs in Tomato and Thyme Wine Sauce
Tender chicken thighs simmered in chicken stock flavored with thyme, wine, olive oil and tomatoes. An easy recipe with big flavor and simple ingredients.
Equipment
Wide 4 quart pan with lid
Ingredients
- 5 pieces Boneless Skinless Chicken Thighs
- 1 14.5 oz Can Petite Diced Tomatoes
- 1/4 cup Dry White Wine
- 1/2 tsp lime juice - you can also use lemon
- 1 tsp each coarse sea salt, ground pepper, Italian Seasoning
- 1 1/2 to 2 cups Chicken stock - or enough to almost cover chicken
- 4 sprigs Fresh Thyme
- 2 tbsp Good Olive Oil
- 1 tbsp Butter
- 3 cloves Garlic
- 1 large Yellow Onion - sliced
- 2 stalks Celery - diced
Instructions
- Drizzle oil in a hot pan. Add butter. Add onions and celery to pan, toss and stir until softened through and fragrant about 5 to 7 minutes. Now add garlic and stir in until softened and combined, about 5 more minutes.
- Using the vegetables to create a bed for the chicken, add chicken thighs over the onions/garlic/celery mixture. Sprinkle with salt and ground pepper. Season with italian seasoning and top the chicken with a can of petite diced tomatoes. Add a squeeze of lime juice and splash in the dry white wine.
- Now splash in the chicken stock. Add enough chicken stock to mostly cover the chicken but not all the way.
- Add in the sprigs of fresh thyme and finish off by drizzling w/ an extra dab of olive oil, if desired. Bring liquid to a good simmer and then cover with a tight fitting lid. Simmer on low for 45 minutes. Serve over steamed rice or pasta and ladle with juices.
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