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Chipotle-Braised Chicken Thighs with Poached Eggs
25 MIN
6
Steps
- 1. Preheat the oven to 425°. In a blender, combine the tomato puree, chicken stock, chipotles, onion, garlic, cumin and coriander and
- 2. In a large enameled cast-iron casserole or Dutch oven, heat the oil. Season the chicken with salt, add to the casserole and cook over high heat, turning once, until golden, about 8 minutes. Transfer the chicken to a plate. Drain off the fat, leaving just enough to coat the bottom of the casserole.
- 3. Add the tomato sauce to the casserole and bring to a simmer, scraping up any browned bits from the bottom. Season with salt.
Originally published at Foodandwine.com. Reproduced for personal collection.
