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Braised Chicken Thighs

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4.2 from 48 reviews

This hearty Mediterranean braised chicken thighs recipe features tender, fall-off-the-bone chicken browned in butter and olive oil, then slow-cooked with aromatic vegetables, white wine, chicken broth, and fresh herbs in a Dutch oven. Perfectly paired with rice, this comforting meal delivers rich flavors and a luscious gravy, ideal for family dinners.

  • Total Time: 2 hours 5 minutes
  • Yield: 5 servings

Ingredients

Chicken and Seasoning

  • 5 chicken thighs
  • 1.5 teaspoons sea salt
  • 1 teaspoon black pepper (adjust to taste)
  • 0.5 teaspoon paprika

Cooking Fats

  • 3 tablespoons butter
  • 3 tablespoons olive oil

Vegetables and Aromatics

  • 1 yellow onion
  • 2 carrots
  • 6 celery sticks
  • 6 garlic cloves

Liquids and Flavorings

  • ⅓ cup white wine
  • 2 tablespoons all purpose flour
  • 2 cups chicken broth or stock
  • 1 bunch flat leaf parsley (reserve a couple tablespoons as garnish)
  • 1 tablespoon oregano or marjoram

Instructions

  1. Prepare the Chicken: Ensure the chicken thighs are thawed and at room temperature. Pat the skin dry with paper towels, then season thoroughly with sea salt, black pepper, and paprika for maximum flavor penetration.
  2. Brown the Chicken: Heat one tablespoon of butter and one tablespoon of olive oil in a Dutch oven over medium heat until shimmering. Add the seasoned chicken thighs and brown well on both sides, about 4 minutes per side, to develop a rich crust and deepen flavor.
  3. Chop Vegetables: While chicken browns, dice the yellow onion, carrots, and celery as finely as possible. Mince the garlic cloves to release their aroma and flavor.
  4. Remove Chicken and Preheat Oven: Transfer the browned chicken to a platter and cover with a plate to keep warm. Preheat the oven to 325°F (163°C) to prepare for braising.
  5. Sauté Vegetables: Add the remaining two tablespoons of olive oil to the Dutch oven. Sauté the onions, garlic, celery, and carrots over medium heat, stirring with a wooden spoon until the vegetables soften and the onions become translucent, approximately 5-7 minutes. When the bottom of the pot becomes sticky, proceed to the next step.
  6. Deglaze with Wine: Pour in the white wine to deglaze the pot, scraping up the browned bits from the bottom to incorporate those deep flavors into the sauce. Allow the wine to evaporate partially.
  7. Add Flour and Butter: Stir in the all-purpose flour and remaining butter, mixing well to coat the vegetables and toast the flour. This step will thicken the sauce during braising.
  8. Return Chicken and Add Broth and Herbs: Nestle the chicken thighs back into the Dutch oven amid the vegetable mixture. Add chicken broth, oregano or marjoram, and chopped flat leaf parsley. Season to taste with additional salt and pepper, mixing gently to combine ingredients.
  9. Braise in the Oven: Cover the Dutch oven with its lid and place it in the preheated oven. Braise for 1.5 to 2 hours, until the chicken is tender and falls off the bone easily when pierced with a fork, ensuring the meat holds its shape but is very tender.
  10. Serve: Spoon the braised chicken with vegetables over cooked rice. Ladle some of the rich broth and gravy over the top and garnish with reserved parsley. Enjoy this warming, flavorful Mediterranean main course.

Notes

  • For best flavor, allow the chicken to come to room temperature before cooking.
  • Use a good quality white wine suitable for cooking to enhance the sauce’s depth.
  • If you prefer a thicker gravy, you can reduce the sauce on the stovetop after braising.
  • Adjust seasoning at the end of cooking to ensure balanced flavors.
  • Leftovers keep well refrigerated for 2-3 days and flavor improves as it rests.
  • This dish pairs beautifully with fluffy white or brown rice, mashed potatoes, or crusty bread to soak up the sauce.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Braising
  • Cuisine: Mediterranean

Find it online: https://recipesvibe.com/braised-chicken-thighs/