Braised Italian Chicken
  • 1½ - 2 lbs boneless, skinless chicken thighs (6 - 8 thighs)
  • ½ teaspoon kosher salt, divided
  • freshly ground black pepper
  • 1 teaspoons extra-virgin olive oil
  • 1 cup diced onion
  • ¼ cup shredded carrot
  • 5 - 6 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (14.5 oz) can tomato sauce
  • 2 teaspoons Italian seasoning
  • 1 Tablespoon balsamic vinegar, divided
  • 2 - 3 Tablespoons chopped fresh basil
  • freshly shaved Parmesan cheese
  1. Preheat oven to 350 degrees F.
  2. To prepare chicken, rinse all pieces in cold water and use a pair of kitchen shears to snip off any excess fat. Blot dry on paper towels. Season one side of chicken with ¼ teaspoon salt plus a few cracks of black pepper.
  3. Heat a large Dutch over to medium heat. When hot, add olive oil and brush across bottom of pot to cover surface. Add a quick spray of nonstick cooking spray if necessary. Place chicken in pan, seasoned-side down, and sprinkle remaining ¼ teaspoon salt plus a few cracks black pepper on other side of chicken. Cook 2 - 3 minutes. Flip chicken and cook for an additional 2 - 3 minutes. Remove chicken from pan and set aside.
  4. Add onions and carrots to pot and cook 2 -3 minutes, stirring often. Add garlic and cook for an additional 30 seconds, or until fragrant. Add can of diced tomatoes (including all the juices), tomato sauce, Italian seasoning, and ½ Tablespoon balsamic vinegar. Stir ingredients, scraping up any browned bits on the bottom of the pot, and bring to a simmer.
  5. Add chicken and all accumulated juices. Cover chicken with sauce and cover pot with lid or a double layer of aluminum foil.
  6. Bake for 1 hour. Remove from oven and remove lid. Using 2 forks, gently shred chicken into large chunks. Add remaining ½ tablespoon balsamic vinegar and chopped basil. Add additional salt and pepper to taste.
  7. Serve over pasta, rice, quinoa, or steamed vegetables, or on French rolls of slider buns. Garnish with Parmesan cheese.
Recipe by Bombshell Bling at