Greek Braised Chicken Thighs Recipe
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
798 kcal
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Course
Main Course
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Cuisine
Greek
Greek Braised Chicken Thighs Recipe
Description
This recipe begins by seasoning bone-in, skin-on chicken thighs and browning them in oil and butter to develop a crisp, golden skin. After removing the chicken, onions are sautéed until softened, then garlic, fresh oregano, and dry white wine are added to deglaze the pot, lifting browned bits that add flavor to the sauce. The chicken returns to the pot nestled in this aromatic mixture, and lemon juice is squeezed over to add brightness.
The chicken then braises slowly, covered, in this mixture for about 40 minutes until tender. Greek olives and chunks of feta cheese add distinct salinity and creaminess either during or after cooking. Optional lemon slices provide additional zest when served.
The dish works well as a main course paired with rice, potatoes, or crusty bread to soak up the sauce. It embodies Greek flavors through herbs, lemon, olives, and feta, producing a savory, comforting meal. The braising results in moist, tender meat with crisp skin preserved until serving.
For storage, the chicken should be cooled to room temperature and refrigerated in an airtight container, lasting three to four days. It can be frozen for up to three months when sealed properly. Reheating gently in a covered pan over medium heat helps retain moisture without drying out the chicken.
Ingredients
- 8 bone-in skin-on chicken thighs
- 2 tablespoons vegetable oil
- 1 tablespoon butter unsalted
- 2 yellow onion sliced, medium
- 8 garlic chopped, cloves
- 2 tablespoons oregano leaves chopped fresh
- 1/2 cup white wine dry
- lemon juice of 1/2 of one
- 1/2 cup Greek olives pitted
- 1/2 cup feta cheese chunks
- lemon optional, slices for garnish
Instructions
- Pat the chicken pieces dry and season both sides with salt and pepper.
- Heat the oil and butter over medium-high heat in a Dutch oven or another heavy-bottomed pot. Working in batches, place four of the chicken thighs in the pan, skin-side down. Then, fry for 3-4 minutes, or until the chicken is browned and releases from the bottom of the pot.
- Turn the chicken and brown the other side for 3-4 minutes.
- Remove them from the pot and set aside. Repeat with the remaining four chicken thighs.
- Add the sliced onions to the pot and sauté for 6-8 minutes. Add the garlic and oregano, followed immediately by the white wine. While the wine is bubbling in the pot, use a wooden spoon to scrape up any brown bits attached to the bottom of the pot.
- Return the browned chicken to the pot, skin-side up, and nestle the pieces into the onion mixture. Squeeze the lemon juice over the top.
- Cover the pot and turn the heat down to medium-low. Braise the chicken for 40 minutes or until cooked through.
- Remove the cooked chicken from the pot and stir the olives and feta into the onion mixture.
- Transfer the onion mixture onto a serving platter, then place the chicken pieces on top. Garnish with lemon slices and additional oregano if desired.
Notes
- Allow chicken to cool before refrigerating in an airtight container; keep for 3-4 days.
- Freeze cooled chicken in airtight containers or bags, removing excess air; good for up to 3 months.
- To reheat, warm gently covered over medium heat to maintain moisture and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 798 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 798kcal | 40% |
| Carbohydrates | 11g | 4% |
| Protein | 74g | 148% |
| Fat | 47g | 72% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 258mg | 86% |
| Sodium | 669mg | 28% |
| Potassium | 1339mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 233mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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