Tomato Butter Braised Chicken Thighs

Method

1. 1
   Preheat oven to 400°F and season chicken thighs well with salt.
2. 2
   Place chicken thighs skin side down in a cold Dutch oven, then turn heat to medium-low. Cook for 15-20 minutes until the skin is deeply golden and most of the fat has rendered.
3. 3
   Flip chicken and cook for 1-2 minutes on the other side. Remove chicken to a plate.
4. 4
   Add shallots, garlic, tomatoes, salt, and black pepper to the pot. Cook undisturbed for a few minutes until shallots and garlic caramelize and tomatoes release their juices.
5. 5
   Once liquid is soupy, add 1/2 stick of butter and stir until melted. Pour in wine, chicken base, and honey. Let simmer until reduced to about 1 inch of liquid remaining in the pot.
6. 6
   Tie thyme into a bundle and add it to the pot. Return chicken to the pot, skin side up. Scatter remaining butter cubes around the chicken.
7. 7
   Bake at 400°F, lid off, for about 20 minutes or until the chicken is cooked through.
8. 8
   Let rest for 5-10 minutes before serving.