Braised Chicken Thighs
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Braised Chicken Thighs
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This recipe for braised chicken thighs is the ultimate cozy comfort food dinner. Easy to make, super juicy, and irresistible crispy skin!
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Ingredients
- 3 ½ pounds bone-in, skin on chicken thighs about 6 to 8
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon canola oil, grapeseed oil, or similar neutral cooking oil
- 1 large yellow onion peeled and ½-inch diced
- 1 large carrot scrubbed and ½-inch diced
- 6 garlic cloves minced; about 2 tablespoons
- 1 tablespoon chopped fresh rosemary, thyme, or sage
- ¼ teaspoon red pepper flakes
- ⅔ cup white wine or additional low-sodium chicken-broth
- 1 to 2 cups low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
- Position a rack in your oven so that a Dutch oven or similar large, deep skillet can fit inside of it. Preheat the oven to 450°F.
- In the Dutch oven or deep skillet, heat the oil over medium-high heat. Pat the chicken dry and season all over with the salt and pepper. Carefully place the chicken in the skillet skin-side down, arrange it so the thighs are not touching (you will probably need to cook them in 2 bathes). Cook until deeply golden, about 6 minutes, disturbing the chicken as little as possible (no need to brown the other side). Transfer to a plate. Repeat with remaining thighs.
- Add the onion and carrot. Reduce the heat to medium and cook until the vegetables begin to soften, about 5 minutes.
- Stir in the garlic, rosemary, and red pepper flakes, and let cook until fragrant, about 30 seconds.
- Increase the heat back to medium-high. Pour in the wine. With a wooden spoon, scrape along the bottom of the skillet to remove any stuck on bits. Set simmer until reduced by approximately half, about 3 or so minutes.
- Return the chicken to the skillet, along with any juices that have collected on the plate. Add enough chicken broth to come about halfway up the chicken. Increase the heat and bring the broth to a simmer.
- Transfer the skillet to the oven and bake uncovered for 5 minutes at 450°F, then reduce the oven temperature to 325°F. Continue baking uncovered for 30 to 35 minutes more, until the thighs are super tender—a thin, sharp knife should insert effortlessly. Remove the skillet from the oven, then transfer the chicken thighs to a serving platter. Use a slotted spoon scoop the onion and carrot around the chicken (don't worry if there is still some onion left in the pan).
- Bring the juices in the skillet to a simmer over high heat. Let simmer for about 5 minutes, until slightly thickened. Spoon some of the drippings over the chicken and vegetables, reserving the rest to add to more servings as desired (or sop the liquid gold up with bread). Sprinkle with fresh parsley, then enjoy hot.
Notes
- TO STORE: Refrigerate braised chicken thighs in an airtight container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a roasting pan in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze chicken thighs with the sauce and vegetables in an airtight, freezer-safe storage container or freezer bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO STORE: Refrigerate braised chicken thighs in an airtight container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a roasting pan in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze chicken thighs with the sauce and vegetables in an airtight, freezer-safe storage container or freezer bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 6)
Calories
559kcal
(28%)
Carbohydrates
6g
(2%)
Protein
38g
(76%)
Fat
40g
(62%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
8g
Monounsaturated Fat
17g
Trans Fat
0.2g
Cholesterol
220mg
(73%)
Potassium
599mg
(17%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2022IU
(40%)
Vitamin C
5mg
(6%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 559kcal | 28% |
| Carbohydrates | 6g | 2% |
| Protein | 38g | 76% |
| Fat | 40g | 62% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 220mg | 73% |
| Potassium | 599mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2022IU | 40% |
| Vitamin C | 5mg | 6% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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