Why You’ll Love This Recipe
- Juicy, Succulent Chicken: Braising allows the chicken thighs to cook slowly in their own juices, resulting in tender, fall-off-the-bone meat.
- Crispy Skin: Searing the chicken before braising creates a crispy, golden brown skin.
- Rich Flavors: The combination of herbs, garlic, onions, and wine adds depth and savory flavor.
- Easy to Prepare:
With a short list of simple ingredients and minimal prep time, this recipe is perfect for busy weeknights. - One-Pot Recipe: Cooking everything in a single pot makes cleanup a breeze.
Ingredients
- Bone-in, skin-on chicken thighs
- Kosher salt
- Ground black pepper
- Canola oil or similar neutral cooking oil
- Yellow onion
- Carrot
- Garlic cloves
- Fresh rosemary, thyme, or sage
- Red pepper flakes
- White wine or additional low-sodium chicken broth
- Low-sodium chicken broth
- Fresh parsley
Instructions
- Preheat oven to 450°F.
- Heat oil in a Dutch oven or deep skillet over medium-high heat.
- Pat chicken dry and season with salt and pepper.
- Place chicken in the skillet skin-side down and cook until deeply golden, about 6 minutes.
- Transfer chicken to a plate and add onion and carrot to the skillet.
- Reduce heat to medium and cook until vegetables begin to soften, about 5 minutes.
- Stir in garlic, rosemary, and red pepper flakes and cook until fragrant, about 30 seconds.
- Increase heat to medium-high and pour in wine.
- Scrape along the bottom of the skillet to remove any stuck-on bits and simmer until reduced by half, about 3 minutes.
- Return chicken to the skillet and add enough chicken broth to come about halfway up the chicken.
- Bring broth to a simmer and transfer skillet to the oven.
- Bake uncovered for 5 minutes at 450°F, then reduce oven temperature to 325°F.
- Continue baking for 30-35 minutes, or until chicken is tender.
- Remove chicken from the skillet and transfer to a serving platter.
- Bring juices in the skillet to a simmer over high heat and let simmer for about 5 minutes, until slightly thickened.
- Spoon some of the drippings over the chicken and vegetables and sprinkle with fresh parsley.
- Serve hot.
Recipe Tips
- Make sure the chicken thighs are roughly the same size so they cook evenly.
- Pat the chicken dry before searing to achieve a crispy skin.
- Don’t cover the chicken with liquid while braising. The skin needs to be above the liquid to get that irresistible crispiness.
- Let the chicken thighs rest for a few minutes before serving to let the juices redistribute into the meat.
- Use a meat thermometer to check that the internal temperature of the chicken reaches at least 165°F.
Serving Suggestions
- Mashed potatoes
- Roasted vegetables
- Sauteed spinach
- Air fryer Brussels sprouts
- Crusty bread
- Rice
Storage
- Refrigerate braised chicken thighs in an airtight container for up to 4 days.
- To reheat, gently rewarm leftovers in a baking pan in the oven at 350°F or in the microwave.
- Freeze chicken thighs with the sauce and vegetables in an airtight, freezer-safe storage container or freezer bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
