Print

Ultimate Tender & Flavorful Braised Chicken Thighs (One-Pot Weeknight Wonder)

Close-up of a single, perfectly seared braised chicken thigh resting in a pool of rich brown sauce in a white bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, flavorful braised chicken thighs in one pot. This recipe uses a simple searing method to keep the skin crisp before slow cooking in a savory sauce.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup dry white wine or extra broth
  • 1 tablespoon tomato paste
  • 1 bay leaf

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Season both sides with salt, pepper, thyme, and rosemary.
  2. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
  3. Place the chicken thighs skin-side down in the hot oil. Sear for 5 to 7 minutes until the skin is deep golden brown and crisp. Do not move the chicken during this time.
  4. Remove the chicken from the pot and set aside, leaving about 1 tablespoon of rendered fat in the pot.
  5. Reduce the heat to medium. Add the chopped onion to the pot and cook for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  6. Stir in the tomato paste and cook for 1 minute. Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pot. Let the liquid reduce by half, about 3 minutes.
  7. Add the chicken broth and bay leaf. Bring the liquid to a simmer.
  8. Return the chicken thighs to the pot, skin-side up, ensuring the skin is mostly above the liquid level.
  9. Cover the Dutch oven tightly. Transfer to a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) and bake for 40 to 50 minutes, or until the chicken is fall-off-the-bone tender.
  10. Remove the bay leaf before serving. Spoon the sauce over the chicken.

Notes

  • For the crispiest skin, make sure the thighs are very dry before searing.
  • If you do not have an oven, you can cover the pot and simmer on the stovetop over low heat for 50 to 60 minutes.
  • Thicken the sauce at the end by removing the chicken, bringing the sauce to a boil, and simmering until reduced to your preferred consistency.

Nutrition

Find it online: https://whiskdaily.com/braised-chicken-thighs-recipe-easy-one-pot/