This recipe has been slowly evolving over the past year. Now, in its final state, it has become a much loved staple in our household dinner rotation. Like most busy moms, I’m not really one to faff about making tedious meals. Dinner time with young children is prime melt down time. Babies and toddlers have no tolerance for hunger or sleepiness, and day weary parents, myself included, just want to get the job done already. Nevertheless, I don’t really want to eat anything unless its delicious and feels gourmet, even if it only actually takes 30 minutes to prepare.

So here it is. My super easy, quick, and gourmet feeling recipe for braised chicken thighs. Not only is this a fast weeknight meal to prepare, but the flavors in this dish are just killer. The chicken alone is so tender and juicy, but when smothered in crispy broiled mozzarella and braised in a rich herb and citrus infused tomato sauce, it’s hard to imagine anything more delicious or comforting. Serve it atop linguini or rice and alongside a simple green salad, and there’s truly nothing better.

There are two key tricks to success with this recipe. First, you need to sear the chicken properly. I use a Staub enameled cast iron skillet, and I highly recommend a similar pan for flavor and health reasons. However, when you are using cast iron you need to be patient while searing meat. If you try to rush the process, your meat will stick, and your chicken will look like a cat got into it before it even hits the dinner table. Instead, get the pan and olive oil nice and hot over a medium flame before you add your meat. Once the chicken is in the pan, allow it to brown thoroughly before flipping. This takes about 7 minutes for me, but you’ll know because the chicken will release from the pan without too much of a fight. If it’s sticking, don’t force it. Just wait a minute or two and try again.

The second secret to this recipe is in the sauce. There are a lot of complex flavors that happen because of the three cooking methods used on the sauce alone. First you saute the garlic, herbs, and orange peel together in the same pan you used to sear the chicken. This creates a lovely base layer of flavor, but you do need to be careful not to burn the herbs and garlic. Cook them only for a minute or two for best results. Then you simmer the herbs and garlic with the tomatoes in that same pan. The acidity in the tomatoes will deglaze any crispy chicken bits from the bottom of the pan, and the herbs will infuse the tomato sauce will their beautiful flavors. Finally you add the chicken to the tomatoes, and stick the whole thing in the oven. Baking the sauce gives a nice flame roasted element, concentrating the tomato, bringing out its umami, and adding a bit of char.

Because the tomato cooks down quite a bit, this is not a super saucy recipe. However, the sauce is super flavorful, and delicious, so if you want more sauce to smother over your pasta, you can definitely double to sauce recipe. I am positive none will go to waste.

Braised Chicken Thighs in Zesty Tomato Sauce - Serves 4-6

Equipment:

• 12in. enameled cast iron skillet

Ingredients:

• 1.5 lbs. (about 6) boneless, skinless chicken thighs

• 4TBS. olive oil

• 1 tsp. kosher salt

• Freshly ground black pepper

• 2 cloves garlic, minced

• 3 strips of orange peel

• 2 tsp. fennel seed

• 1 tsp. dried basil

• 1/4 tsp. crushed red pepper flakes

• 1 15oz. can diced tomatoes

• 1/2 cup water

• 3oz. mozzarella, sliced

• 1lb. cooked linguini or spaghetti for serving

• Fresh oregano or basil, olive oil, lemon juice, and grated parmesan for garnish

Method:

1. Preheat your oven to 400ºF.

2. Heat 3 TBS. of olive oil in the skillet over a medium flame. Swirl the oil so it evenly coats the bottom of the pan. Pat the chicken dry with paper towels, and season both sides of the chicken with salt (about 1/2 tsp.) and pepper. Once the oil is nice and hot, sear (with the prettiest side face down) until nice and golden, about 7 minutes. Wait to flip the chicken until it isn’t really sticking to the pan. If it sticks, allow the chicken to cook for a minute or two longer, and then try again. Cook the second side until it too browns and releases rather easily from the pan, about 5 minutes. Remove the chicken to a plate, and set aside.

3. Add the remaining 1 TBS. of olive oil to the pan, and return it to medium heat. Add the orange peel, garlic, crushed red pepper, and fennel and cook stirring constantly for 1-2 minutes, or until the garlic is just fragrant and lightly golden. Immediately add the tomato, water, remaining 1/2 tsp. of salt, basil, and several grinds of fresh black pepper. Bring the sauce to a simmer, and cook, stirring occasionally, for a couple of minutes.

4. Add the chicken back to the pan with the prettiest side up. Gently coat the top of the chicken with the sauce. Transfer the skillet to the oven, and bake for 10-12 minutes, or until the sauce is reduced, and the chicken is fully cooked (internal temp. of 165ºF). Remove the pan from the oven.

5. Set the oven to broil. Place the slices of mozzarella on top of each chicken thigh. Return the pan to the oven and broil for 2-3 minutes, watching carefully to avoid burning. Remove the chicken when the cheese is melted, bubbly, and just starting to golden. Taste the sauce and adjust season as needed.

6. Serve the chicken and tomato sauce over buttered noodles or rice. Garnish with a squeeze of fresh lemon juice, extra olive oil, grated parmesan, and fresh herbs.