Braised Chicken Thighs
Indulge in the comforting flavors of perfectly tender Braised Chicken Thighs, a one-pot wonder that's as nourishing as it is flavorful. This hearty recipe features bone-in, skin-on chicken thighs seared to golden perfection, then slow-simmered in a savory broth infused with aromatic garlic, onion, and fresh herbs like thyme and bay leaves. A splash of dry white wine adds a subtle sophistication, while diced carrots and celery bring a classic touch of sweetness to the dish. The result is a juicy, fall-off-the-bone main course bathed in a luscious sauce that can be thickened to your preference. Ready in just over an hour, this dish is perfect for cozy dinners, served with creamy mashed potatoes, fluffy rice, or warm crusty bread to soak up every delicious drop. Whether you're looking for a family-friendly meal or an impressive dish for guests, this braised chicken recipe delivers comfort and elegance with every bite.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 large carrot, diced
- 1 large celery stalk, diced
- 4 cloves garlic cloves, minced
- 2 cups chicken broth
- 0.5 cups dry white wine (optional)
- 2 pieces bay leaves
- 4 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon all-purpose flour (for optional thickening)
- 1 tablespoon water (for optional thickening)
Instructions
Pat the chicken thighs dry with paper towels and season them on both sides with salt and pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat.
Add the chicken thighs to the pan, skin-side down, and sear until golden brown, about 4-5 minutes per side. Work in batches if necessary. Remove chicken and set aside.
Reduce the heat to medium and add the chopped onion, carrot, and celery to the pan. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for 1 more minute until fragrant.
Pour in the dry white wine (if using) and scrape the bottom of the pan to deglaze, loosening any browned bits. Let it simmer for 2 minutes to reduce slightly.
Return the chicken thighs to the pan, skin-side up, and pour in the chicken broth. The liquid should come about halfway up the chicken thighs.
Add the bay leaves and thyme sprigs to the pan. Bring the mixture to a simmer.
Cover the pan with a lid and reduce the heat to low. Let the chicken braise for 40-45 minutes, or until the chicken is tender and cooked through (internal temperature of 165°F).
Optional: To thicken the sauce, mix the flour and water together to make a slurry. Stir this into the liquid and let it simmer uncovered for 5-10 minutes until thickened.
Discard the bay leaves and thyme sprigs. Taste the sauce and adjust seasoning with more salt and pepper as needed.
Serve the braised chicken thighs with the sauce spooned over the top. Pair with mashed potatoes, rice, or crusty bread to soak up the flavorful broth.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.5 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 606 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
