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Braised Chicken Thighs: A Truly Delicious Weeknight Meal
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This simply delicious recipe for Braised Chicken Thighs with tomatoes and prunes maximizes flavor and you pantry too. The rich sop-it-up sauce comes together quickly in one pan, creating succulent chicken that everyone will love.
This meal uses always in season canned tomatoes, onion, olive oil and prunes to create a tasty simmer sauce. The chicken cooks in the sauce and soaks up all of that incredible flavor.
Here’s what you need for this Braised Chicken Thighs recipe:
- California extra virgin olive oil
- bone-in, skin-on chicken thigh
- yellow onion
- garlic
- dry red wine
- fresh thyme
- fresh rosemary
- crushed tomatoes
- prunes
- chicken stock
- black pepper
- kosher salt
- red wine vinegar
You can swap the fresh herbs for your favorite, or a pinch of each from your seasoning cabinet.
What to serve with this easy weeknight meal
A simple bowl of wild rice pilaf or a wild rice salad is a perfect match for this weeknight meal (we love this one.) This dish doesn’t need much in terms of additional flavor – so even a simple green salad and a tasty bread are a great option.
Look for CA GROWN: Why It Matters When You Buy Chicken
When you’re shopping for chicken, where it’s raised matters—and California sets the bar. The California Poultry Federation represents an industry built on some of the highest animal welfare, food safety, and environmental standards in the nation. In fact, California was home to the first certified organic poultry operation ever, a milestone that still shapes how poultry is raised here today.
One easy way to shop with confidence? Look for “California” on the package. That label signals strict state regulations, transparent practices, and a commitment to responsible farming that goes above and beyond national requirements. From organic operations to family-run farms, California poultry producers continue to lead with integrity and innovation.
California Prunes: Small Fruit, Big Glow-Up
All prunes are plums, but not all plums can be prunes. Only certain varieties have what it takes, which is why it’s worth looking for prunes from California.
Fresh California prunes are dried in climate-controlled tunnels, a process farmers have perfected by carefully balancing temperature, humidity, and time.
Prunes support gut health, heart health, and bone health, too. Their natural sweetness and moisture make them a smart way to reduce added sugar and even oil in recipes, especially when using prune puree.
Let’s get cookin’ – this chicken isn’t going to braise itself!
Once you’ve given these braised chicken thighs a go, try these Easy Sweet & Savory Chicken Thighs, Sheet Pan Chicken Marbella, or Chicken Enchiladas with Jamaica Mole too.
Want to whistle while you work it out in the kitchen? Follow California Grown on Spotify! Below is one of our favorite playlists to cook to.
Braised Chicken Thighs with Tomatoes and Prunes
Ingredients
- 2 TBSP California extra virgin olive oil divided
- 4 bone-in skin-on chicken thighs
- 1 medium yellow onion thinly sliced
- 3-4 cloves garlic minced
- ½ cup dry red wine
- 4 sprigs fresh thyme
- 2 small sprigs fresh rosemary
- 1 cup crushed tomatoes
- ½ cup pitted California Prunes
- 1 cup chicken stock
- 1 tsp black pepper
- 1 tsp kosher salt
- 1 tsp red wine vinegar
Instructions
- Heat 1 TBSP of olive oil in a skillet over medium high heat. Sear the chicken, skin-side down, for 3-4 minutes or until browned and crispy. Flip and brown on the other side, another 3-4 minutes, then remove from the pan and set aside.
- Turn the heat to medium and sauté the onion until translucent and starting to wilt, about 5 minutes. Stir in the garlic and cook for another 1-2 minutes, then deglaze with the wine, scraping the bottom of the pan with a wooden spoon. Add the fresh thyme and rosemary and cook until the wine has reduced, another 5 minutes or so.
- Next, add the crushed tomatoes and heat to a rolling simmer. Nestle in the browned chicken thighs, skin-side up, along with the prunes. Pour the chicken stock around the chicken, ensuring that some of the skin remains unsubmerged. Heat to a simmer, cover and cook for 20 minutes, then remove the lid from the pan and continue cooking another 10 minutes, until the chicken is fork tender and the sauce has reduced.
- To serve, pour in the red wine vinegar and garnish with fresh parsley!
Notes
Nutrition
