Main Dishes
Braised Chicken Thighs
Description
Braised Chicken Thighs have homey comfort food vibes, but the garlic (plenty of it!), herbs, and generous glug of white wine give it an elevated taste. The contrast between the crispy skin and tender, juicy interior makes this recipe irresistible!
Ingredients
- 3 ½ pounds bone-in, skin on chicken thighs about 6 to 8
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon canola oil, grapeseed oil, or similar neutral cooking oil
- 1 large yellow onion peeled and ½-inch diced
- 1 large carrot scrubbed and ½-inch diced
- 6 garlic cloves minced; about 2 tablespoons
- 1 tablespoon chopped fresh rosemary, thyme, or sage
- ¼ teaspoon red pepper flakes
- ⅔ cup white wine or additional low-sodium chicken-broth
- 1 to 2 cups low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Directions
- Position a rack in your oven so that a Dutch oven or similar large, deep skillet can fit inside of it. Preheat the oven to 450°F.
- In the Dutch oven or deep skillet, heat the oil over medium-high heat. Pat the chicken dry and season all over with the salt and pepper. Carefully place the chicken in the skillet skin-side down, arrange it so the thighs are not touching (you will probably need to cook them in 2 bathes). Cook until deeply golden, about 6 minutes, disturbing the chicken as little as possible (no need to brown the other side). Transfer to a plate. Repeat with remaining thighs.
- Add the onion and carrot. Reduce the heat to medium and cook until the vegetables begin to soften, about 5 minutes.
- Stir in the garlic, rosemary, and red pepper flakes, and let cook until fragrant, about 30 seconds.
- Increase the heat back to medium-high. Pour in the wine. With a wooden spoon, scrape along the bottom of the skillet to remove any stuck on bits. Set simmer until reduced by approximately half, about 3 or so minutes.
