Description
These Braised Chicken Thighs are tender, juicy, and cooked low and slow in a rich, flavorful broth. The crispy golden skin, savory aromatics, and velvety pan sauce make this classic dish perfect for easy weeknight meals or cozy family dinners. With simple ingredients and big flavor, this recipe guarantees perfectly cooked chicken every time.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil or butter
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup white wine (optional, can substitute with broth)
- 1 teaspoon paprika
- 1 teaspoon dried thyme or rosemary
- Salt and pepper to taste
- Optional vegetables: sliced carrots, celery, mushrooms, or potatoes
Instructions
- Season the Chicken: Pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika.
- Sear Until Golden: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear for 6–8 minutes, until the skin is crispy and golden. Flip and cook the other side for 3–4 minutes. Remove and set aside.
- Sauté the Aromatics: Add sliced onions to the same pan and cook until softened. Stir in garlic and cook for 30 seconds, scraping up browned bits for extra flavor.
- Deglaze the Pan: Pour in white wine or additional broth. Stir well to lift all caramelized bits from the bottom of the pan. Let simmer for 1 minute.
- Add the Liquid and Herbs: Pour in chicken broth and add thyme or rosemary. Stir to combine. Optional: add vegetables such as carrots, celery, or mushrooms.
- Braise the Chicken: Return chicken thighs to the pan, skin-side up. Liquid should come halfway up the chicken. Reduce heat to low, cover, and cook for 30–40 minutes until the chicken is tender and cooked through.
- Thicken and Finish: Remove chicken and simmer the sauce uncovered for a few minutes until slightly thickened. Taste and adjust seasoning. Return chicken to the pan or spoon sauce over the top before serving.
- Serve: Serve chicken thighs with rice, mashed potatoes, roasted vegetables, or crusty bread, and spoon generous amounts of pan sauce over each serving.
Notes
For the crispiest skin, keep the chicken uncovered for the last 10 minutes of braising. If you prefer a creamy variation, stir in a splash of heavy cream at the end. To brighten the flavors, add a squeeze of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg