Braised Italian Chicken

Ingredients

• 1 1/2-2 lbs chicken thighs (boneless, skinless (6-8 thighs))
• 1/2 teaspoon kosher salt (divided)
• black pepper (freshly cracked)
• 2 teaspoons extra virgin olive oil
• 1 cup onion (diced)
• 1/4 cup carrot (shredded)
• 5-6 cloves garlic (minced)
• 1 14.5-oz can tomatoes, diced (not drained)
• 1 14.5-oz can tomato sauce
• 1/2 - 1 cup heavy cream (optional, for a creamy sauce)
• 2 teaspoons Italian Seasoning
• 1 tablespoon balsamic vinegar (divided)
• 2-3 tablespoons basil (fresh, chopped)
• Parmesan cheese (fresh shaved or grated)

Instructions

1. 1

   Preheat oven to 350℉.

2. 2

   To prepare chicken, rinse all pieces in cold water and use a pair of kitchen shears (or clean scissors) to snip off any remaining fat. Blot dry on paper towels. Season one side of chicken with ¼ teaspoon kosher salt and several cracks of black pepper.

3. 3

   Heat a large Dutch oven to medium heat. When hot, add olive oil and make sure it spreads across bottom of pot. Place chicken salt side down and cook for 2-3 minutes. While it’s cooking, sprinkle remaining ¼ teaspoon salt plus a few cracks black pepper on other side of chicken. Flip chicken pieces and cook for 2-3 minutes. Remove chicken and place on a plate.

4. 4

   Add onions and carrots to pot and cook for 2-3 minutes, add garlic and cook for an additional 30 seconds, or until fragrant. Add can of diced tomato (with all the juices), tomato sauce, Italian seasoning, and ½ tablespoon balsamic vinegar. Stir ingredients and bring to a simmer. Add chicken and all accumulated juices from plate. Cover chicken with sauce and cover pot with lid.

5. 5

   Bake for 1 hour. Remove from oven and remove lid.

6. 6

   Use 2 forks to gently shred shred chicken into large chunks. Add remaining ½ tablespoon balsamic vinegar and chopped basil. Stir in heavy cream if desired. Add additional kosher salt and pepper to taste.

7. 7

   Return chicken to pot, and stir together to combine.

8. 8

   Serve over pasta, rice, quinoa, or steamed vegetables, or on french rolls or slider buns and garnish with fresh Parmesan cheese.