Print

Braised Chicken Thighs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Braised Chicken Thighs are tender, juicy chicken pieces slow-cooked in a savory broth with aromatic vegetables and herbs. This comforting one-pan meal delivers rich flavor and satisfying texture with minimal effort.

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup dry white wine (optional)
  • 1 tbsp tomato paste
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp butter
  • Fresh parsley, for garnish

Instructions

  1. Pat the chicken thighs dry and season generously with salt and black pepper.
  2. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat.
  3. Place the chicken thighs skin-side down and sear for 5–7 minutes until golden brown.
  4. Flip the chicken and cook for an additional 2–3 minutes. Remove and set aside.
  5. In the same pan, add the onion, carrots, and celery. Cook for about 5 minutes until softened.
  6. Stir in the garlic and cook for 30 seconds until fragrant.
  7. Add the tomato paste and cook for 1 minute, stirring constantly.
  8. Pour in the white wine, if using, and scrape up any browned bits from the bottom of the pan.
  9. Add the chicken broth, thyme, rosemary, and bay leaf.
  10. Return the chicken thighs to the pan, skin-side up.
  11. Bring the liquid to a gentle simmer.
  12. Cover and cook over low heat, or in a 350°F (175°C) oven, for 40–45 minutes until the chicken is very tender.
  13. Remove the lid during the final 10 minutes if desired to crisp the skin slightly.
  14. Stir in the butter to enrich the sauce.
  15. Remove the bay leaf, garnish with fresh parsley, and serve warm.

Notes

  • Replace the white wine with additional chicken broth if preferred.
  • Add mushrooms, potatoes, or parsnips to make it a complete one-pot meal.
  • For a Mediterranean twist, add olives and lemon slices.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze in an airtight container for up to 3 months and reheat gently before serving.

Nutrition

Find it online: https://thefamilycooking.com/56518-2braised-chicken-thighs/