Braised Chicken Thighs

Chicken thighs are cooked slowly and simmered in a white wine garlic sauce, and is juicy, tender and so flavorful.

5 from 7 votes

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Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 49kcal

Author: MinShien

Ingredients

5 pieces bone-in, skin on chicken thighs
2 tbsp salt
1 tbsp black pepper
1 tsp vegetable oil
1 small white onion sliced
4-6 cloves garlic minced
1/2 cup white wine
1/2 cup chicken broth
2 tbsp lemon juice
1/2 tsp salt
3-4 twis thyme leaves

Instructions

Pre-heat oven to 400℉.
Season chicken thighs generously with salt and black pepper on both sides.
Heat braiser with vegetable oil under medium high heat. Then sear chicken thighs, skin side down first. Flip after 1-2 minutes, or when the skin is slightly browned. Sear the other side for another 1-2 minutes. Remove chicken from heat and set aside.
Add onions, sear until they are soft, about 1 -2minutes. Add garlic and sear for 20 seconds or until fragrant. Do not burn garlic.
Add white wine to deglaze pot. Then add chicken broth and lemon juice. Bring to a boil, and let it cook for 1 minutes. Add 1/2 tsp and stir.
Add chicken thighs back in. Top with thyme leaves.
Send braiser along with chicken into the oven and cook for 30-35 minutes, or until internal temperature reaches 165℉.
Serve and enjoy!

Notes

If you don't have a braiser, use a Dutch oven or pot with a lid that can be used in the oven. If you don't have a lid, use aluminum foil to wrap up the top and make it as air tight as possible. If the surface area for Dutch oven or pot isn't large enough, sear the chicken in multiple batches. When cooking it in the oven, you can overlap chicken on top of the other, just know that the chicken at the bottom will not have skin as crispy. It should still be moist and tender.

Nutrition

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