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    You are in: Home / Recipes / Braised Chicken Thighs Recipe
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    Braised Chicken Thighs

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    25 mins

    3 hrs 15 mins

    Beergeek's Note:

    Braised Chicken thighs in tomato sauce- tastes great over any type of pasta- I serve it over egg noodles and everyone loves it

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    Units: US | Metric


    1. 1
      Heat oil in dutch oven over medium-high heat on stovetop. Put salt and pepper on chicken thighs and place in dutch oven (skin side down first) cook until each side has nice color on it (about 4 minutes each side). Take chicken out and put on a plate. Put a tbsp more oil in dutch oven and turn down to medium heat. Put carrots, celery, onion and garlic in and cook for 8 minutes or until onions are almost translucent. Add Chicken Stock, tomatoes and water and stir until they come to a boil. Put Chicken back in the pot so it is submerged in juices. Put lid on the dutch oven and cook @350 degrees for 2 hours 15 minutes and then turn oven off but leave the dutch oven in the oven for about 1 hour or more (it continues to cook). Remove pot from oven and serve over pasta-tastes good with egg noodles (chicken should be falling off the bone).

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    Nutritional Facts for Braised Chicken Thighs

    Serving Size: 1 (538 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 386.9
    Calories from Fat 206
    Total Fat 22.9 g
    Saturated Fat 5.4 g
    Cholesterol 82.3 mg
    Sodium 701.8 mg
    Total Carbohydrate 24.9 g
    Dietary Fiber 4.6 g
    Sugars 12.7 g
    Protein 21.6 g

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