Braised Chicken Thighs
Description
Braised chicken thighs are the perfect comfort food—juicy, tender meat simmered slowly in a flavorful broth until it practically melts off the bone. This classic cooking method locks in deep flavors while keeping the chicken moist. The rich sauce pairs beautifully with mashed potatoes, rice, or crusty bread to soak up every drop. It’s a hearty, satisfying dish that feels gourmet yet is simple enough for a weeknight dinner.
Ingredients
6 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 cup chicken broth
1 cup dry white wine (or more broth)
2 tbsp tomato paste
2 tsp fresh thyme (or 1 tsp dried)
1 tsp fresh rosemary (or ½ tsp dried)
2 bay leaves
Salt and black pepper, to taste
Instructions
Sear the chicken
Pat chicken dry and season generously with salt and pepper.
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat.
Sear chicken thighs skin-side down until golden brown (about 5–6 minutes). Flip and brown the other side for 3–4 minutes. Remove and set aside.
Sauté vegetables
In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
Stir in garlic and tomato paste, cooking for 1–2 minutes.
Deglaze
Pour in white wine, scraping up any browned bits from the bottom. Let simmer 2 minutes.
Add liquids and herbs
Stir in chicken broth, thyme, rosemary, and bay leaves.
Return chicken
Nestle chicken thighs back into the pot, skin-side up. Liquid should come about halfway up the chicken.
Braise
Reduce heat to low, cover, and simmer gently for 35–40 minutes until chicken is tender and cooked through (internal temp 175°F / 80°C).
Serve
Remove bay leaves. Taste sauce and adjust seasoning with salt and pepper.
Serve warm with mashed potatoes, rice, or crusty bread.
