• Jonathan Desai

Tomato and Horseradish-Braised Chicken Thighs

PHOTO BY REBECCA WHITE This is a unique dish that utilizes a few ingredients and cooking techniques to create a comforting meal. The horseradish and tomatoes, when cooked together, create a sauce perfect for braising chicken thighs. The lemon juice and zest complement the braising sauce and help to tie the dish together. Yields 4-6 servings


  • 2 tsp. kosher salt, divided

  • 6 to 8 chicken thighs, (about 3½ lb., excess skin trimmed)

  • 2 tbsp. extra-virgin olive oil

  • 1 c. low-sodium chicken stock

  • 1 (28-oz.) can whole tomatoes

  • 3 tbsp. horseradish

  • 2 lemons (zest from 2 lemons and juice from 1 lemon)

  • 1 tbsp. flour


  1. Heat the oven to 375°F.

  2. Evenly distribute 1½ teaspoons of the salt on the chicken thighs. Be sure to salt under the skin.

  3. Add the oil to a Dutch oven or braising pan and warm over medium-high heat. Once the oil is hot, about 4 minutes, add the chicken thighs to the pan, skin side down. Cook for 2 to 3 minutes, or until the skin is golden. Flip and brown the other side for 2 to 3 minutes. Remove the chicken from the pan and set aside. Depending on the size of the pan, this may have to be done in two batches.

  4. Lower the heat to medium and add the chicken stock. Deglaze the pan, being sure to scrape up any pieces stuck to the bottom of the pan. Add the tomatoes, horseradish, ½ teaspoon of the salt, the lemon zest and juice. Stir well to combine. Return the chicken and its juices to the pan. Place the pan into the oven and cook for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.

  5. Remove the chicken and cover with foil to keep warm. Scoop out the tomatoes, place into a blender and puree. Add the flour to the blended tomatoes and blitz until well combined. Pour the tomato mixture back into the braising pan and place onto the cooktop. Simmer on medium-low heat for 15 minutes to thicken. Serve the chicken topped with the sauce.

Cooking Notes:

  • Chicken thighs tend to have quite a bit of excess skin. When braising, this skin can become unpleasant, so I like to remove a good portion with kitchen shears. I leave just enough to cover the thigh meat. Don’t forget to salt the meat under the skin. Remember, the larger the thigh, the longer the cook time will be.

  • Be sure to zest the lemons before extracting the juice. If there are any fresh herbs in your fridge, like basil or tarragon, use them as a topping when serving the chicken.

Reprinted with permission from the Ultimate 5-Ingredient Cookbook by Rebecca White, Page Street Publishing Co. 2021. Photo credit: Rebecca White

Courtesy of Reminder Media, American Lifestyle

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