(about 4 servings)
This is a relatively simple chicken braise which is packed full of flavor. It's a great recipe for entertaining because once everything is in the pot you can leave it for an hour or so while you tend to other things. In the meantime your kitchen will fill with an amazing and inviting aroma as this tasty chicken dish cooks.
1 tbsp oil for frying, such as coconut
1 3/4 - 2 lb skinless and boneless chicken thighs, about 8
salt and freshly cracked pepper
1 medium onion chopped, about 1 1/2 cups
3-4 cloves garlic, minced or pressed
1 large tomato, diced
2 tsp sweet Hungarian paprika
1 bay leaf
2/3 cup tawny port
1 tbsp tomato paste
1 tbsp Dijon mustard
2 tsp apple cider vinegar
2-3 tbsp fresh parsley or cilantro, chopped
Heat the oil in a heavy pot with a tight fitting lid over a medium-high flame.
Sprinkle both sides of the chicken thighs with salt and pepper. Fry them until they are browned. Remove from pot and place onto a large plate. Lower the flame.
Add the onion and garlic. Saute for about 5 minutes until the onions have softened. Stir in the diced tomato.
Return the chicken to the pot as well as any juices that might have accumulated. Sprinkle the paprika evenly over the chicken and add the bay leaf.
In a measuring cup combine the port, tomato paste, mustard and apple cider. Pour this over the chicken and onion mixture. Bring everything to a simmer, cover the pot with a lid and set the heat to low.
Cook for about 45-60 minutes or until the meat is tender.
Remove the chicken to a warm serving plate. Increase the heat and simmer the sauce until thickened; 3-5 minutes. Taste and adjust seasoning, if needed. Remove the bay leaf. Spoon the sauce over the chicken. Sprinkle with the chopped parsley or cilantro and serve.
This braised chicken goes well with rice, roasted potatoes or buttered noodles.