Braised Chicken Thighs
User Reviews
5.0
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 hr 5 mins
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Servings
4 servings
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Calories
792 kcal
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Course
Main Course
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Cuisine
French
Braised Chicken Thighs
This rustic, French-style braised chicken is made with bone-in chicken thighs, olives, lemon, and a vermouth-infused sauce. It's a comforting one-pot meal.
Ingredients
- 8 small (about 3 pounds) bone-in, skin-on chicken thighs
- Sea salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped onion
- 1 tablespoon minced garlic
- 1/2 cup dry vermouth
- 1/2 cup low-sodium chicken broth
- 1 teaspoon dried herbes de provence crushed
- 1 tablespoon grated lemon zest plus more for garnish
- 3 tablespoons fresh lemon juice
- 1/2 cup pitted black olives
- 1 ounce thinly sliced prosciutto
Instructions
- Preheat the oven to 350°F (175°C).
- Season the chicken thighs with salt and pepper. In an ovenproof Dutch oven over medium-high heat, warm the olive oil. Add the chicken and cook, turning occasionally, until brown on all sides, 10 to 15 minutes (reduce the heat to medium if the chicken browns too quickly).
- Transfer the chicken to a plate and drain off all but a sheen of fat from the Dutch oven.
- Reduce the heat to medium and add the onion. Cook, stirring,until the onion is tender, 2 to 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds more.
- Remove the Dutch oven from the heat and add the vermouth and chicken broth, taking care not to let the liquid spatter. Return the Dutch oven to the heat and bring to a boil; boil, stirring with a wire whisk to loosen any browned bits from the bottom of the pan, until reduced by about 1/4 cup, 3 to 5 minutes.
- Stir in the herbes de Provence, lemon zest, and lemon juice.
- Return the chicken to the Dutch oven; cover and transfer to the oven. Bake for 20 minutes.
- Uncover; add the olives and sprinkle the prosciutto on top of the chicken. Re-cover, return to the oven, and bake until the internal temperature of the chicken registers 180°F (82°C) on an instant-read thermometer, 10 to 15 minutes more.
- Divvy the chicken, olives, and prosciutto bits among four shallow bowls, pour a spoonful of sauce over each, sprinkle with lemon zest, and serve.
Notes
Size matters--Choose similar-size chicken thighs so that they cook through at the same time.
Dry your chicken--Pat your chicken dry before searing to allow the skin to become as crispy as possible.
Cooking time note--If your chicken is fully cooked after the initial baking time, simply stir in the olives and pancetta, and let it sit on the stovetop for a few minutes to warm through.
Storage--Leftover chicken can be stored with some braising liquid in a sealed container in the fridge for up to 3 days. Reheat in a 350°F oven until heated through.
Dietary--This recipe is suitable for gluten-free and dairy-free diets.
- Size matters--Choose similar-size chicken thighs so that they cook through at the same time.
- Dry your chicken--Pat your chicken dry before searing to allow the skin to become as crispy as possible.
- Cooking time note--If your chicken is fully cooked after the initial baking time, simply stir in the olives and pancetta, and let it sit on the stovetop for a few minutes to warm through.
- Storage--Leftover chicken can be stored with some braising liquid in a sealed container in the fridge for up to 3 days. Reheat in a 350°F oven until heated through.
- Dietary--This recipe is suitable for gluten-free and dairy-free diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 792 kcal
% Daily Value*
| Serving | 2thighs | |
| Calories | 792kcal | 40% |
| Carbohydrates | 7g | 2% |
| Protein | 49g | 98% |
| Fat | 61g | 94% |
| Saturated Fat | 15g | 75% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 288mg | 96% |
| Sodium | 553mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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