Who needs boring chicken anymore? Not me. Plain Jane baked chicken used to cut it. Just not anymore. This chicken recipe is my all time favorite go-to recipe. First, it comes out perfect EVERY single time and with the way a chicken thigh is set up…the juicy and succulent factor wins every single time. Give it a try.
Keto Tomato Braised Chicken Thighs
3 pounds of chicken thighs (skin on & bone-in)
1 tablespoon of Kosher salt
1/2 tablespoon of black pepper
2 tablespoons of olive oil
1 cup of diced onion
1/2 cup of diced bell pepper
1/2 cup of diced celery
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
4 cloves of garlic, smashed
1 teaspoon of garlic powder
1/2 teaspoon of poultry seasoning
1/4 teaspoon of ground sage
1 tablespoon of tomato paste
1 can of tomatoes
1 cup of good white wine
1/2 cup of chicken stock
2 tablespoons of monk fruit sweetener
chopped parsley, to garnish
To start, preheat the oven to 375 degrees. Then, liberally season the chicken thighs with salt and pepper. Heat a skillet on the stove and when it is hot add in the olive oil. Then, sear the chicken on both sides until golden brown. Then, remove from the pan and set on a plate.
Then, make the sauce. Saute the onion, bell pepper, celery, and garlic for a few minutes in the oil until fragrant. Then, season with salt and pepper. Add in the tomato paste and cook for another 60 seconds. Deglaze by adding in the white wine, canned tomatoes, and chicken stock. Cook for 3 to 4 minutes and season with salt and pepper (to taste), monk fruit sweetener, poultry seasoning, garlic powder, and sage.
Lastly, pour the sauce over the chicken and braise in the oven for 25 minutes until golden brown and bubbly. Serve over cauliflower puree and garnish with fresh chopped parsley.