My oh my Chicken Thighs

Reading Everyday with Rachel Ray as she does actually offer some good tips about chicken, I realized that I was in a rut. Cooking meals for my boyfriend seemed to rotate for certain dishes on specific days, taking me back to the horrors of cheese fish Wednesday in Public School and I had to try something new. But with our most popular yet bland bird? Yes. I scoured to internet for some ideas and came across braised chicken. You cook chicken thighs, because they have the most flavor for over and hour and a half in low heat using a flavorful broth and you have a moist fall off the bone and yummy dish.

you will need:
4-medium Chicken Thighs (leave skin on)  
1-large onion diced
5-garlic cloves diced
1-box grape tomatoes
1-large red pepper
1-large or 2 small bay leaves
1-qt low sodium chicken broth
1-small container beef brot
3-dashes of hot pepper sauce

1-tbsp tomato paste

1-tbsp cumin                                                3-sprigs thyme

2-tbsp oil (canola is best)

salt and pepper to taste

Preheat oven to 350 degrees. In a large oven proof pot heat a tablespoon of oil in medium high heat. Season the chicken with salt pepper cumin and 1/2 sprig of thyme the sear in the pan until golden. Remove and add the onions, pepper, tomatoes and garlic until golden approximately 5 minutes. Add the tomato paste and cook for a minute to release its flavor. Add the bay leaf, thyme, chicken and beef broth and cook for 5 minutes until it reduces. Then add the chicken. It should not cover the skins of the chicken thighs. Place the pot in the oven and cook for approximately an hour and a half. It is done when the juices run clear and the meat falls off the bone. Pair the chicken with creamy mashed potatoes for a delicious winter meal.

Happy Eating!