Braised Chicken Thighs
User Reviews
4.9
45 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
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Servings
6
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Calories
532 kcal
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Course
Main Course
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Cuisine
American
Braised Chicken Thighs
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Chicken thighs braised in a white wine Dijon sauce and caramelized shallots, crispy bacon and tomatoes.
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Ingredients
- 6 Boneless chicken thighs*
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 4 trips thick bacon , cut into 1/2 inch pieces
- 15 shallots , peeled and ends trimmed
- 2 cups white wine
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh tarragon leaves , coarsely torn
- 2 tablespoons unsalted butter , melted
- 2 tablespoons flour
- 2 cups cherry tomatoes , halved
- 2 tablespoons chives , chopped
- Pasta or rice for serving
Instructions
- Preheat the oven to 300°F.
- Pat the chicken thighs dry with a paper towel. Season with the salt and pepper. Set aside.
- In an ovenproof skillet, heat the olive oil over medium-high heat. When hot, add chicken thighs, browning well on both sides, approximately 4 minutes on each side. They will not be fully cooked. Remove to a plate and set aside.
- In the same pan, without wiping, add cut bacon. Cook until browned and crispy. Remove using a slotted spoon, reserving bacon fat in the pan.
- Reduce heat to medium and add the shallots to the hot skillet. Caramelize, turning over so often for 15-20 minutes or until the exteriors are browned and soft.
- Add the chicken back to the pan and deglaze with white wine. Add the Dijon mustard and tarragon, stirring into the sauce as best you can.
- Cover with a lid or a sheet of aluminum foil and transfer to hot oven. Braise for 30 minutes or until chicken registrars at 165°F.
- When about to remove, stir together the melted butter and flour to make a paste.
- Remove skillet from the oven and return to the stove over low heat. Dollop the butter paste into the sauce, using a fork to whisk in the little pockets. Sauce will start to thicken. Spoon over chicken and shallots.
- Add the tomatoes, tossing with sauce as well. Heat for 3-4 minutes allowing for the tomatoes to heat, but not actually cook.
- Serve over rice or paste and garnish with the chives.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Equipments used:
Notes
- *You can opt to use bone-in as well.
- ** Use 2 teaspoons of dried tarragon in place of fresh.
- Nutritional calculation do not include pasta or rice.
Nutrition Information
Show Details
Calories
532kcal
(27%)
Carbohydrates
19g
(6%)
Protein
25g
(50%)
Fat
34g
(52%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
137mg
(46%)
Sodium
709mg
(30%)
Potassium
739mg
(21%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
605IU
(12%)
Vitamin C
18mg
(20%)
Calcium
79mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 19g | 6% |
| Protein | 25g | 50% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 709mg | 30% |
| Potassium | 739mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 18mg | 20% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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