Braised Chicken Thighs with Tomatoes and Capers
Steamed Rice and Fresh Broccoli
Ingredients
- 12 bone-in, skin-on chicken thighs
- 2 Tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- ½ cup dry white wine (or use chicken broth)
- 1½ cups chicken broth, divided
- ¼ cup capers
- 1 Tbsp whole-grain mustard
- 4 sprigs fresh thyme
- 1 Tbsp cornstarch
- 1 pint grape tomatoes
Instructions
- Season chicken lightly with salt and pepper. Cook, in batches, in hot oil in a large skillet over medium-high heat 5 minutes per side or until browned. Remove from skillet.
- Add onion and garlic to skillet; cook 1 to 2 minutes, stirring often. Add wine; cook 2 minutes, scraping skillet to loosen browned bits. Stir in 1¼ cups broth, capers, mustard, and thyme.
- Return chicken to skillet; cover and reduce heat to medium-low. Cook 25 minutes.
- Whisk together ¼ cup broth and cornstarch; stir into chicken mixture. Add tomatoes; simmer, uncovered, 5 minutes or until sauce is thickened.
Side Dish Ingredients
- 2 cups long-grain white rice
- 1 head broccoli, cut into florets
- ¼ cup water
Side Dish Instructions
- Cook rice according to package directions.
- Place broccoli in an 11- x 7-inch microwavable dish; add water.
- Cover and microwave at HIGH 3 minutes or until crisp-tender; drain and season with salt and pepper to taste.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
