Oven Braised Chicken with Tomato and Olive Sauce


Happy Autumn Equinox!

Mother Earth decided to bless us by sending our first real Fall day.  The temperature dropped from the upper 90s down to 72 and breezy in just a couple days.  The wind smelled wet and cold.  It blew strongest in the afternoon and the dust was so thick in places that visibility was down to about 10 feet.

I got the kids home by about 3:15pm and quickly decided against going swimming at the YMCA.  I just wanted to huddle in my apartment with a book and something warm to eat.  I was too tired to stand at the stove cooking so I opted to throw something together in the oven.


I pulled out a large oven safe pot.  Tossed in some chicken thighs, which were a steal this week at Albertsons for $0.69/lb!  I dumped a packet of Red Fork Foods Tomato Olive Chicken Skillet Sauce in there as well as a little water.  I popped that in the oven for a bit while I cooked some brown rice.  In the end we had a fabulous meal that took less than 15 minutes of prep and was done in under an hour while I read a book and watched my son play outside with his trucks.


Oven Braised Chicken with Tomato and Olive Sauce

Serves 4-5


  1. Preheat the oven to 350 degrees F.  Lightly coat the bottom of a large oven safe pot with olive oil.  Place chicken inside pot in a single layer.  Don’t make them too tightly packed.
  2. Season with salt & pepper and pour the tomato packet over the chicken.  Pour in enough water so the chicken is submerged halfway in liquid.
  3. Put the pot in the oven uncovered for 45 minutes.
  4. Check to make sure the chicken is at least 165-170 degrees F or cut one open and make sure it is not pink inside and the juices run clear.
  5. Serve with rice and some of the cooking sauce from the pot.

*I hope you enjoy this recipe!  I want to mention that I was NOT asked or paid to write this post.  I just really enjoyed this meal and wanted to share!