Braised Chicken Thighs with Tomatoes and Capers
Browned Butter Asparagus
Ingredients
- 1½ lb bone-in, skin-on chicken thighs
- ¼ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil
- ⅓ cup chopped onion
- 2 cloves garlic, minced
- ¾ cup low-sodium chicken broth, divided
- 2 Tbsp capers
- ½ Tbsp whole-grain mustard
- 2 sprigs fresh thyme
- 1 tsp cornstarch
- ¾ cup grape tomatoes
Instructions
- Season chicken with salt and pepper. Cook chicken 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 ½ cup broth, stirring to loosen browned bits. Stir in capers, mustard, and thyme.
- Return chicken to skillet. Reduce heat to medium-low; cover and simmer 25 minutes or until chicken is done, stirring occasionally.
- Whisk together ¼ cup broth and cornstarch; stir into chicken mixture. Add tomatoes; simmer, uncovered, 5 minutes or until sauce is slightly thickened.
Side Dish Ingredients
- 2 Tbsp butter
- ¾ lb asparagus, trimmed
- ¼ tsp salt
- ⅛ tsp pepper
- ½ Tbsp lemon juice
Side Dish Instructions
- Melt butter in a large skillet over medium heat. Cook 3 minutes or until butter is browned.
- Add asparagus. Cook 4 minutes or until asparagus is bright green and crisp-tender, tossing often. Remove from heat.
- Toss asparagus with salt, pepper, and lemon juice.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
370
|
80
|
450
|
| Fat (g) | 25 | 8 | 33 |
| Sat. Fat (g) | 6 | 5 | 11 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 5 | 2 | 7 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 646 | 222 | 868 |
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