10900 Recipe

Prep chicken and aromatics

Pat chicken thighs dry with paper towels. Season both sides evenly with kosher salt, black pepper, and smoked paprika. Finely dice the yellow onion to measure roughly 1 cup. Mince 3 garlic cloves and set aside.

Sear chicken

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs, skinless-side down, in a single layer (work in batches if needed). Sear undisturbed 3–4 minutes per side until deeply browned. Transfer seared chicken to a plate and set aside.

Soften onion and garlic

Reduce heat to medium and add remaining 1 tablespoon olive oil to the skillet. Add diced onion and cook, stirring occasionally, 4–5 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, to slightly caramelize. Add the canned diced tomatoes (with juices), 1 cup chicken stock, 1 teaspoon red wine vinegar, 1 teaspoon brown sugar, 1 teaspoon dried oregano, and 1 bay leaf. Scrape up any browned bits from the bottom of the pan with a wooden spoon to incorporate flavor. Season lightly with an extra pinch of salt and pepper.

Simmer with chicken

Return the seared chicken thighs to the skillet, nestling them into the sauce so they are partially submerged. Bring sauce to a gentle simmer, then reduce heat to low. Cover and simmer gently 18–22 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and is tender. Uncover for the last 5 minutes if you want the sauce to thicken slightly.

Finish sauce and serve

Remove bay leaf. If you used the optional butter, stir 1 tablespoon into the sauce off the heat to add sheen and richness. Stir in 1 teaspoon lemon juice and 2 tablespoons chopped parsley, tasting and adjusting seasoning with salt and pepper as needed. Spoon chicken and sauce onto plates or over rice/pasta. Garnish with extra parsley if desired and serve hot.