Braised Chicken Thighs

Crispy skin and fall-apart meat baked in a savory, brothy sauce with loads of veggies will make you swoon! It's 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 5

Total Time 1 25

Servings

Calories 171kcal

Author Imma

Ingredients

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

Instructions

Preheat oven to 350℉ (180℃).
In a small bowl, mix the onion powder, garlic powder, salt, pepper, and paprika.
Pat your 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 cast iron 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 the butter melts, add your onions, garlic, and thyme and saute for 2-3 minutes or until fragrant.
Next, add the diced tomatoes and bouillon powder. Cook for 5-6 minutes.
Gradually pour in your white wine, followed by the chicken broth. Stir and bring to a boil, then add in your carrots and celery.
Cook for about a minute; adjust seasonings to taste.
Next, return the browned chicken thighs to the pan, cover them with a lid, and place them in the oven.
Let it braise in the oven for 40 minutes or until the chicken is tender and the internal temperature reaches 165ºF (75ºC). 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 cool. Then garnish with parsley.
Serve 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. You want it to reach an internal temperature of 165°F.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition