Braised Orange Chicken

2 tablespoons olive oil

4 bone-in chicken thighs

1 onion, chopped

2 cloves garlic, minced

1 (14.5 ounce) can diced tomatoes with juice

2 cups orange juice (no pulp)

¼ cup brandy-based orange liqueur (such as Grand Marnier®)

1 pinch salt and ground black pepper

¼ teaspoon red pepper flakes

Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.

Cook and stir onion in the same skillet until softened, about 5 minutes.

Stir in garlic; cook and stir until fragrant, about 1 minute.

Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.

Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.