Braised chicken thighs are made by first searing the chicken in oil to develop flavor, then cooking it slowly in a broth with vegetables and herbs. This method allows the chicken to become tender while soaking up all the flavors of the ingredients.
Cooking braised chicken thighs takes around 45 minutes to an hour. First, you sear the chicken to create a golden crust, then simmer it in the broth. The slow cooking ensures that the chicken becomes tender and absorbs the rich flavors of the sauce.
Braised chicken thighs are a reliable go-to for a comforting meal. The dish offers deep, rich flavors without requiring too much effort. The chicken becomes incredibly tender, and the broth, infused with herbs, makes for a savory sauce that pairs perfectly with mashed potatoes or rice.
Why You’ll Love This Braised Chicken Thighs
- Tender and Juicy: Braised chicken thighs are incredibly tender and juicy. The slow cooking method locks in moisture, making each bite flavorful and soft. It’s the perfect comfort food for any day of the week.
- Full of Flavor: The rich sauce and seasoning in this recipe give the chicken thighs a deep, savory flavor. From garlic to herbs, every ingredient adds to the mouthwatering taste, making it a dish everyone will enjoy.
- Easy to Prepare: This recipe is simple to make. Just brown the chicken, add your ingredients, and let it simmer. There’s little effort involved, making it perfect for busy nights or when you want a hassle-free meal.
Ingredient Notes for Braised Chicken Thighs
- Chicken Thighs: The main protein for this dish. Chicken thighs are perfect for braising, as they stay tender and juicy.
- Olive Oil: Used to brown the chicken thighs and sauté the vegetables. It adds richness and depth to the flavor.
- Salt and Pepper: Essential for seasoning, they enhance the natural taste of the chicken and vegetables.
- Onion: Adds a sweet and savory base to the dish. It softens and caramelizes during braising, bringing out deep flavors.
- Carrots: Provide a slight sweetness and texture. Carrots soften beautifully during cooking, balancing the richness of the dish.
- Celery Stalks: These give the braise a fresh, aromatic flavor. They add depth and complement the other vegetables.
- Garlic: Adds a bold, savory note to the dish. Garlic infuses its flavor into the sauce while braising.
- Chicken Broth: A flavorful liquid for braising. It adds moisture and enhances the overall taste of the dish.
- White Wine: Used to deglaze the pan and add a touch of acidity. White wine brightens the dish and balances the richness of the chicken.
- Tomato Paste: Contributes a deep, umami flavor. It adds body to the braising liquid and helps create a savory sauce.
- Fresh Thyme: This herb brings an earthy, aromatic quality to the braise. It pairs well with the chicken and vegetables.
- Fresh Rosemary: Adds a woodsy and fragrant flavor, elevating the overall dish. A little goes a long way.
- Bay Leaf: Adds a subtle depth of flavor. Bay leaves infuse the braising liquid with a mild herbal note.
Braised Chicken Thighs Variation
If you’re looking for a fun twist on the classic braised chicken thighs recipe, there are several variations you can try. Here are a few ideas:
- Spicy Braised Chicken Thighs: Add a teaspoon of red pepper flakes or a chopped jalapeño to the pan with the onions and garlic. This will give your dish a little heat.
- Citrus Braised Chicken Thighs: For a tangy flavor, add the juice of an orange or lemon to the braising liquid. You can also add zest to enhance the citrusy aroma.
- Mushroom Braised Chicken Thighs: Toss in some sliced mushrooms with the onions and garlic for an earthy addition. The mushrooms will soak up the braising liquid, making them flavorful and tender.
- Mediterranean Braised Chicken Thighs: Incorporate olives, capers, and a handful of fresh spinach for a Mediterranean touch. The salty olives and capers pair wonderfully with the chicken.
How to Serve Braised Chicken Thighs
Braised chicken thighs are versatile and can be served with a variety of sides. Here are a few ideas:
- With Mashed Potatoes: The rich braising liquid makes a great sauce to pour over mashed potatoes.
- With Rice: Serve the chicken on a bed of rice to soak up the savory sauce.
- With Roasted Vegetables: Roasted carrots, potatoes, or Brussels sprouts are perfect companions for braised chicken thighs.
- With Salad: For a lighter option, serve the chicken with a fresh green salad on the side.
Storage Options
Braised chicken thighs can be stored for later use. Here’s how you can store and reheat them:
- Refrigerator: Once the chicken has cooled, store it in an airtight container in the fridge. It will stay fresh for up to 3 days. Be sure to include the braising liquid to keep the chicken moist.
- Freezer: To store the chicken for longer, place it in a freezer-safe container or a resealable bag. It can last in the freezer for up to 3 months. Thaw the chicken in the fridge before reheating.
- Reheating: To reheat, place the chicken in a pan over low heat with a bit of extra chicken broth or water to keep it from drying out. You can also microwave it, but make sure to cover it to prevent moisture loss.
FAQs About Braised Chicken Thighs
How long does it take to braise chicken thighs?
It typically takes about 40 to 50 minutes to braise chicken thighs, depending on their size and the heat level. Slow cooking allows the chicken to become tender and infused with flavor.
Can I use boneless chicken thighs for braising?
Yes, you can use boneless chicken thighs for braising, but bone-in thighs tend to have more flavor. The bones help enhance the taste as they release natural juices during cooking.
What should I braise chicken thighs with?
You can braise chicken thighs with a variety of liquids like broth, wine, or tomato sauce. Adding vegetables like onions, carrots, and garlic can further enhance the flavor.
Can I make braised chicken thighs in a slow cooker?
Yes, you can make braised chicken thighs in a slow cooker by setting it to low for 4 to 6 hours. This method helps the chicken cook slowly and become extra tende
Braised Chicken Thighs Recipe
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden Spoon
- Tongs
- Cutting board and knife
- Measuring Spoons and Cups
- Instant-read thermometer
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 onion chopped
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 cup chicken broth or stock
- 1/2 cup white wine optional, but recommended
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
Instructions
- Preheat the oven: Set your oven to 375°F (190°C).
- Sear the chicken: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil. Once the oil is hot, place the chicken thighs skin-side down in the pot. Sear them for 4-5 minutes, or until the skin is golden brown and crispy. Flip the chicken and sear the other side for another 3-4 minutes. Remove the chicken from the pot and set it aside.
- Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften. Add the garlic and cook for another 30 seconds until fragrant.
- Deglaze the pot: Pour in the white wine (if using) to deglaze the pot, scraping up any brown bits left from searing the chicken. Add the chicken broth, tomato paste, and herbs (thyme, rosemary, and bay leaf). Stir everything together.
- Braise the chicken: Return the chicken thighs to the pot, skin-side up. Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Braise the chicken for 30-40 minutes or until the chicken is fully cooked through (the internal temperature should reach 165°F).
- Serve: Once the chicken is done, remove it from the oven. Discard the bay leaf and herbs. Serve the chicken thighs with the braised vegetables and some of the braising liquid. Enjoy!
