Tomato and Onion Braised Chicken

Tuesday night I made New Orleans Saints' (now Philadelphia Eagles) Defensive End, Bobby McCray's recipe, Tomato and Onion Braised Chicken. He says prep time is 1 hour, but it's a pretty easy meal. I really enjoyed making it.
It calls for;
- 8 boneless, skinless chicken thighs
- Salt and black pepper
- 1 Tbs extra-virgin olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/2 cup white wine (I used cooking wine)
- 1/2 cup low-sodium chicken broth
- One 28oz can whole tomatoes, crushed with your hand
- 1 Tbs chopped fresh oregano
- 1 Tbs chopped fresh thyme

*I did bone-in chicken instead, and we thought it made it a little more juicy. So rather you like your chicken dry or juicy it's up to you!

In a deep saute pan, heat the oil on high heat. Sprinkle salk and peper on the chicken, then place in the oil. Cook until chicken is browned, for about 8 to 10 minutes. Remove from oil, and place on a plate. Set aside.
With oil on medium-high heat, add onions, and cook untill softened, about 4 minutes. Then add garlic and red pepper flakes, stirring frequently, until onion is lightly browned and the garlic is soft, about 5 minutes. Add wine, stirring to scrape up any browned bits in the bottom of pan, and simmer until reduced by half, about 5 minutes. Add broth, tomatoes, oregano, thyme, and chicken. Bring to boil, then lower heat and simmer for 30-40 minutes, until chicken is tender and the sauce has thickened slightly.

*When it was time to simmer I went ahead and cooked the rice. I also cooked sauteed green beans.
Like I said, it does take some time, but it's very easy! It's really just a matter of waiting for things to cook.

Bon appetit!

(Sorry, forgot to take picture!)