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Braised Chicken Thighs

This recipe for braised chicken thighs is the ultimate cozy comfort food dinner. Easy to make, super juicy, and irresistible crispy skin!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 559 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the onion and carrot. Reduce the heat to medium and cook until the vegetables begin to soften, about 5 minutes.
  4. Stir in the garlic, rosemary, and red pepper flakes, and let cook until fragrant, about 30 seconds.
  5. 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.
  6. 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.
  7. 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).
  8. 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

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

% 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.