Braised Chicken Thighs
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
50 mins
-
Additional Time
1 hr 5 mins
-
Servings
4 servings
-
Calories
792 kcal
-
Course
Main Course
-
Cuisine
French
Braised Chicken Thighs
Description
Braised Chicken Thighs combine richly flavored bone-in, skin-on thighs browned to crisp the skin, then braised gently in a Dutch oven with dry vermouth, chicken broth, herbes de Provence, and fresh lemon juice and zest. Black olives and thinly sliced prosciutto add a briny, savory element to the braising liquid. The simmering melds these flavors and yields tender, juicy meat that pulls easily from the bone.
The technique brings a balance of citrus brightness, herbal notes, and savory depth from the olives and prosciutto. Browning the thighs first crisps the skin, adding texture lost during braising. Cooking at a moderate oven temperature allows even cooking and tender results.
This dish pairs well with simple sides that can soak up the braising sauce, like mashed potatoes or crusty bread. The lemon garnish brightens the finished plate and complements the richness of the chicken and prosciutto.
For best results, use similarly sized thighs to ensure even cooking and pat dry before searing to promote a crisp skin. Leftovers keep well refrigerated with sauce and reheat gently in the oven. This recipe is gluten- and dairy-free as prepared.
Ingredients
- 8 small (about 3 pounds) chicken thigh bone-in, skin-on
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup onion finely chopped
- 1 tablespoon garlic minced
- 1/2 cup dry vermouth
- 1/2 cup chicken broth low-sodium
- 1 teaspoon herbes de provence crushed, dried
- 1 tablespoon lemon plus more for garnish, zest, grated
- 3 tablespoons lemon juice fresh
- 1/2 cup black olives pitted
- 1 ounce prosciutto thinly sliced
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
- Choose similar-size chicken thighs for uniform cooking.
- Pat chicken dry before searing to maximize skin crispiness.
- If fully cooked after initial baking, stir in olives and prosciutto and warm on stovetop briefly.
- Store leftovers with braising liquid refrigerated up to 3 days and reheat in a 350°F oven.
- 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
You'll Also Love
