Tomato-Braised Chicken Thighs

Tomato-Braised Chicken Thighswith Parmesan-Mashed Potatoes

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
    Prep & cook time
    Cooking Skill
    By Chef Andrea

    By Chef Andrea

    Total Carb57g
    Total Fat36g
    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 thighs
      chicken thighs
    • 14.5-ounce can diced tomatoes
      14.5-ounce can diced tomatoes
    • red-skinned potatoes
      red-skinned potatoes
    • parsley
    • yellow onion
      yellow onion
    • garlic
    • tomato paste
      tomato paste
    • flour
    • chicken stock
      chicken stock
    • unsalted butter
      unsalted butter
    • heavy cream
      heavy cream
    • grated Parmesan cheese
      grated Parmesan cheese

    What You'll Need

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