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Michael Symon Pan Braised Chicken Thighs in Tomato Broth

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Michael recreates the first dish he ever made on The Chew – Pan Braised Chicken Thighs


Pan Braised Chicken Thighs in Tomato Broth
•2 tablespoons olive oil
•6 chicken thighs (bone-in, skin-on)
•1/2 pound spicy Italian sausage
•1 onion (peeled and thinly sliced)
•3 cloves garlic (peeled and roughly chopped)
•3 sprigs fresh oregano
•1 cup dry white wine
•1 can peeled whole tomatoes (28 ounces, crushed with hands)
•1 can cannellini beans (drained and rinsed, 15 ounces)
•3 cups escarole (cleaned, cored and thinly sliced)
•kosher salt and freshly ground black pepper (to taste)


1Add olive oil to a large Dutch oven and heat over medium-high heat. Season chicken on both sides with Kosher salt and freshly ground black pepper to taste.
2Add chicken to the Dutch oven, skin side down, and cook until golden brown and crisp, about 5-6 minutes. Flip and brown on the other side, another 1-2 minutes and remove to a plate.
3Drain half of the fat from the pan and place back over the heat. Add the sausage and cook until browned, about 4-5 minutes, breaking the sausage up with a potato masher or the back of the wooden spoon. Add the onion, garlic and oregano, and season with Kosher salt and cook until the onion begins to soften, about 3 minutes. Add the wine, bring to a simmer and cook until reduced by half. Add the tomatoes and the browned chicken back into the pot. Bring to a simmer, cover and cook for 30 minutes. In the last 5-10 minutes of cooking, add the beans and escarole. Season with salt and pepper to taste. Remove from the heat and allow to sit for 5 minutes before serving.
– Replace the wine with chicken stock for a kid-friendly dish.
– Instead of escarole, try spinach or kale!

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