Chicken Thighs in Tomato Sauce with Caramelized Onions

Ingredients

• 1.2 kg bone-in, skin-on chicken thighs (about 2.6 lb)
• 1 level teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil (about 30 ml)
• 1 tablespoon butter (about 15 g)
• 1 large onion (about 200 g / 7 oz), thinly sliced into half-moons
• 3 cloves garlic, minced
• 3 medium ripe tomatoes (about 350 g / 12 oz), seeded and diced
• 200 ml tomato passata or crushed tomatoes (about 3/4 cup)
• 200 ml hot water (about 3/4 cup)
• 1 teaspoon sugar (to balance acidity)
• 1 sprig fresh rosemary (about 5 g)
• 5–6 fresh basil leaves, to finish

Instructions

1. Season the chicken thighs with salt and black pepper. Pat dry with paper towels to help them sear.
2. Heat a wide skillet over medium-high heat, add 1 tablespoon of the olive oil and sear the thighs skin-side down until well browned (4–5 minutes). Turn and brown the other side for 2 minutes. Remove and set aside.
3. Reduce the heat to medium, add the remaining tablespoon of olive oil and the butter. Add the sliced onion and cook, stirring occasionally, until it begins to caramelize (8–10 minutes).
4. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the diced tomatoes and cook 4–5 minutes until they soften.
5. Add the tomato passata, hot water, sugar and the rosemary sprig. Stir, adjust salt if needed, and bring to a gentle simmer.
6. Return the thighs to the pan with the sauce, partially cover, and simmer on low for 30 minutes, turning once halfway through, until the chicken is tender and the sauce has reduced.
7. Turn off the heat, remove the rosemary sprig, add the basil leaves and let rest 5 minutes before serving to allow the sauce to meld.

Tips

• For crispier skin, sear the thighs over higher heat before lowering the temperature to simmer.
• If the sauce tastes too acidic, adjust with another 1/2 teaspoon sugar or a pinch more salt.
• You can make part of the sauce ahead of time and finish with the thighs when ready to serve to speed up dinner.

Variations

• Stir in 1 grated carrot with the onions for a slightly sweeter, more nutritious sauce.
• Replace half the hot water with red wine (if desired) for deeper flavor; cook a bit longer to evaporate the alcohol.

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