8 chicken thighs on the bone, skin-on
2 teaspoons of olive oil
6 large garlic cloves, roughly chopped
600 grams chopped tomatoes
1 cup chicken stock
2 sprigs of thyme
Orzo or rice for serving
First, rinse and pat dry your chicken thighs, then generously season with salt on all sides. Heat up some olive oil in a large pan over medium heat and brown the chicken thighs in two batches for about 5 minutes per side. Once browned, transfer them to a plate and keep them warm.
Reduce the heat to medium-low and add garlic to the pan, cooking until fragrant (about a minute). Be sure to add in the tomatoes, chicken stock, and a pinch of salt. Turn up the heat until it starts to simmer, then add in some thyme and nestle the chicken thighs, skin-side-up, into the sauce.
Cover the pan partially and let it simmer for about 30 minutes until the chicken is tender. If the sauce is too thin, remove the chicken to a clean plate and simmer the sauce for a few minutes until it thickens slightly.
Return the chicken to the sauce, heat through, and serve it over some orzo or rice. Enjoy this delicious and comforting meal with your loved ones!