Braised Chicken Thighs

Enjoying economical chicken thighs braised in broth and wine, then served over white rice for an easy and healthy dinner.

Fall-apart chicken braised in a savory, brothy sauce with loads of veggies is gorgeous, tastes amazing, and is simple enough to whip up quickly on a weeknight. Elegant and easy!

Course Main

Cuisine Fusion

Diet Gluten Free

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Calories 493kcal

Author Imma

Ingredients

1 teaspoon (6g) salt
1 teaspoon (3g) white pepper
½ teaspoon (2g) garlic powder
½ teaspoon (2g) onion powder
½ teaspoon (2g) paprika
6 bone-in, skin-on chicken thighs (about 2½ pounds)
2 tablespoons (30g) olive oil
2 tablespoons (28g) butter
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon (1g) minced thyme
1 cup (240g) diced tomatoes
1 teaspoon (3g) bouillon powder
½ cup (120g) dry white wine
1¾ cups (420g) chicken broth
3 medium carrots, cut into 1-inch pieces (about 1 cup)
3 stalks celery, cut into ½-inch pieces (about 1 cup)
2 tablespoons (8g) minced parsley for garnish

Instructions

Preheat oven to 350℉ (180℃).
In a small bowl, mix the salt, white pepper, garlic powder, onion powder, and paprika.
Pat the chicken thighs dry with a paper towel and then season thoroughly with the spice mix.
Heat the oil over medium-high heat in a large oven-proof cast iron skillet or Dutch oven. Brown the chicken thighs in the hot oil, turning to brown on all sides. Remove and set aside.
Add the butter to the pan. Once it melts, add the diced onions, minced garlic, and thyme, and sauté for 2-3 minutes or until fragrant.
Next, stir in the diced tomatoes and bouillon powder, and simmer for another 5-6 minutes.
Gradually pour in the wine and chicken broth. Stir, scraping off the flavorful browned bits from the bottom of the pan, and bring it all to a boil.
Add the carrots and celery, cook for about a minute, and adjust seasonings to taste.
Next, return the browned chicken thighs to the pan, cover with a lid, and place it in the oven.
Let the chicken braise in the oven for 40 minutes to 1½ hours, or until tender and the internal temperature reaches 175ºF (80ºC). You can remove the lid in the last five minutes and broil the chicken for a nice brown color.
Take it out of the oven and let it rest for 10 minutes.
Garnish the chicken with parsley, and serve it with your favorite veggies, mashed potatoes, or rice.

Notes

Try to buy chicken thighs that are pretty uniform in size so they cook evenly.
If you love lots of brothy sauce, make sure the broth comes about halfway up the chicken thighs when you add the chicken back to the pan. Add a little more chicken stock if needed. Just keep the skin out of the saucy goodness so it can crisp up.
A meat thermometer ensures your chicken cooks completely. While breasts are done at 165ºF (75ºC), legs and thighs are forgiving and best at least 175ºF (80ºC).
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition