Braised Chicken Thighs

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This recipe is definitely not complicated but instead re-introduces the concept of braising. Loosely defined, braising is “frying or searing meat to then slowly stew in broth or other liquid”. The result? Tender, juicy, flavorful meat! Chicken thighs are a great protein to try braising on as they are easy to work with and fairly forgiving. (Not to mention they are frequently a bargain purchase at our local grocery store) The vinegary braise packs a flavorful punch and you can play around with the veggies you use in this recipe.

We’ve explored this a little bit with the Osso Bucco previously and it’s a technique I enjoy. What’s your opinion? Do you have a favorite braising recipe?


Braised Chicken Thighs

  • 4-6 chicken thighs (or quarters)
  • 2 T olive oil
  • 3-4 carrots, diced
  • 3-4 stalks celery, diced
  • 1 onion, diced
  • 5 cloves garlic, sliced
  • 2 T flour
  • 1 cup cider vinegar
  • 2 tsp dried thyme
  • 3 cups chicken stock
  • salt & pepper
  • 1 T butter

Preheat the oven to 375.

You are going to want to use a large, heavy, oven-safe pot or Dutch oven for this recipe.  I like using our enamel-coated cast iron for this job as it is easy to take from stove to oven and back again.  Heat the olive oil over medium-high heat in your pot of choice.

Season the chicken thighs with salt and pepper and add to the pot, skin side down to start.  Let the chicken brown on the skin side, then flip over and brown the other side. You want a nice dark brown sear, the chicken will finish cooking as it braises in the oven.   When browned, transfer the chicken to a plate or tray.

Spoon off all but about 2 tablespoons of fat from the pot. Add the carrots, celery, garlic and onion and cook over medium heat until the veggies are softened.

Add the flour and stir for a minute, cooking the flour a bit.  Add the cider vinegar and stir, scraping up any browned bits from the bottom of the pot and avoiding lumps from the flour.  Bring the sauce to a boil and cook until thickened, about 3 minutes.

Add the chicken broth, thyme, season with a little salt and pepper and bring the sauce back up to a boil.  Nestle the chicken thighs into the sauce, skin side up.  It doesn’t matter if the chicken is completely covered, you just want to make sure that all the chicken is tucked into the pot.  Put a lid, or foil, on the pot and transfer it to the oven.  Braise the chicken for 40-45 minutes, until the chicken is cooked through.

Remove the pot from the oven.

Optional step:  if you want a crispy skin, transfer the chicken skin side up to a sheet tray and set the oven to broil. Broil the chicken until the skin is golden and crisp, about 5 minutes.

Ladle a cup or two of the braising liquid into a small pot. Simmer the sauce over a medium heat for about 10 minutes, or until the sauce is as thick as you like it.  When it’s just about done, add the butter and taste for seasoning.

When serving this dish, I like to strain some of the veggies from the braising liquid and plate those on top of the chicken thighs.  I then drizzle some of the thickened sauce across the top of the chicken and serve typically with mashed potatoes and a green side.

Try this one out and let me know what you think!


Full Recipe

Braised Chicken Thighs

  • 4-6 chicken thighs (or quarters)
  • 2 T olive
  • 3-4 carrots, diced
  • 3-4 stalks celery, diced
  • 1 onion, diced
  • 5 cloves garlic, sliced
  • 2 T flour
  • 1 cup cider vinegar
  • 2 tsp dried thyme
  • 3 cups chicken stock
  • salt & pepper
  • 1 T butter

Preheat oven to 375.  

In a large oven-safe pot, heat oil over medium-high heat.

Season chicken thighs with s&p and add to pot, skin side down.

Cook in batches, turning once, until golden brown.

Transfer chicken to plate/tray.

Spoon off all but about 2 T of fat in pot.

Add carrots, celery, garlic and onion.

Cook over medium heat until tender, about 5 minutes.

Add flour and stir for 1 minute.

Add cider vinegar and stir, scraping up any browned bits from bottom of the pot.

Bring sauce to a boil and cook until thickened, about 3 minutes.

Add broth, thyme and season with s&p; bring to a boil.

Nestle the chicken in the sauce, skin side up.

Cover and transfer the pot to the oven and braise chicken for 40-45 min, until cooked through.

Remove pot from oven and preheat to broil.

Transfer chicken to a baking sheet, skin side up.  

Broil on middle rack of the oven until skin is golden and crisp, about 5 min.

Ladle a cup or two of the braising liquid into a small pot.

Simmer sauce over moderate heat until reduced to your desired thickness.

Stir in butter and taste for seasoning.

Serve chicken with veggies strained from braising liquid and sauce drizzled over the top of each piece.

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