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Tomato-Braised Chicken Thighs

Tomato-Braised Chicken Thighs with Parmesan-Mashed Potatoes

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We firmly believe that there’s no better way to ease into autumn than with warm, hearty meals to look forward to. In this dish, Chef Andrea delivers those cozy fall flavors, pan-searing chicken thighs to give them their delectable crispy skin, then transferring them to the oven to braise in a rich garlic-tomato gravy for extra moisture. They’re served with our popular red-skinned potatoes mashed with Parmesan, butter, and heavy cream, and garnished with chopped parsley. This is comfort food at its finest.
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    • Calories 710
    • Protein 39g
    • Total Carb 57g
    • Total Fat 36g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • chicken stock
      • 8 ounces
      • chicken stock
    • 14.5-ounce can diced tomatoes
      • 1
      • 14.5-ounce can diced tomatoes
    • parsley
      • 1/8 ounce
      • parsley
    • flour
      • 1/2 tablespoon
      • flour
    • chicken thighs
      • 4
      • chicken thighs
    • heavy cream
      • 1/4 cup
      • heavy cream
    • unsalted butter
      • 3 packets
      • unsalted butter
    • tomato paste
      • 1/2 tablespoon
      • tomato paste
    • grated Parmesan cheese
      • 1 ounce
      • grated Parmesan cheese
    • garlic
      • 2 cloves
      • garlic
    • red-skinned potatoes
      • 1 pound
      • red-skinned potatoes
    • yellow onion
      • 1
      • yellow onion

    What You’ll Need

    • black pepper
    • kosher salt
    • olive oil
    • 10" medium ovenproof pan
    • 8" medium pot with lid
    • potato masher (optional)

    Cooking Steps

    1. Sear Chicken

      Sear Chicken

      Preheat oven to 450ºF. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat 1 tablespoon olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear without moving until skin begins to brown, 5 minutes. Flip and brown on opposite side, about 1 minute more. Transfer to a plate, skin-side up, and set aside. Reserve pan for Step 3.

    2. Prepare Ingredients

      Prepare Ingredients

      While chicken sears, drain diced tomatoes, discarding juices (this will help prevent your sauce from becoming watery). Rinse potatoes and cut into 1-inch cubes, place in a medium pot, and cover with cold water by 1 inch. Rinse parsley and roughly chop leaves, discarding stems. Peel onion, halve, and thinly slice. Mince garlic.

    3. Sauté Aromatics

      Sauté Aromatics

      Discard excess fat in pan from chicken, leaving behind a thin layer. Add onion to pan over medium heat and sauté until soft and translucent, 5 minutes. Add garlic and cook until fragrant, 1-2 minutes. Season with ¼ teaspoon salt and pepper. Add tomato paste and cook until coated, 1 minute more. Sprinkle over flour and stir until flour is no longer visible and mixture is fully combined, about 1 minute.

    4. Braise Chicken

      Braise Chicken

      Add chicken stock and drained tomatoes to pan with aromatics and stir to combine. Bring to a boil over high heat, then reduce heat to medium high. Cook until sauce is reduced by ⅓, 5-6 minutes. Season with ¼ teaspoon salt and pepper. Return chicken to pan, skin-side up, and nestle thighs partway into sauce to preserve crispy skin on top. Roast until sauce has thickened and chicken is cooked through, 20 minutes.

    5. Boil and Mash Potatoes

      Boil and Mash Potatoes

      While chicken cooks, season pot with potatoes generously with salt. Bring to a boil over high heat and cook until potatoes are tender when pierced with a knife tip, about 12 minutes. Drain and return to pot, off heat. Add butter and half of cream and, using a large fork or potato masher, mash until smooth. Stir in Parmesan to combine. Taste and add salt and pepper as desired, then cover to keep warm until ready to serve.

    6. Plate Chicken

      Plate Chicken

      Once chicken has finished roasting, transfer to serving plates, leaving sauce behind in pan. Add remaining cream and half of parsley to pan and return to high heat. Boil until gravy has thickened, 1-2 minutes. Add Parmesan-mashed potatoes to plates with chicken, spoon over tomato gravy, and garnish with remaining parsley. Dig in! 

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