Dinner

Braised Chicken Thighs

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Braising is a cooking technique, usually with tougher cuts of meat, that gives deep flavor and fork tender results. There is not much work involved for the cook and everyone is rewarded with a masterpiece meal.

When braising, the meat is first browned and then simmered in a flavorful liquid. The liquid doesn’t go to waste either becoming a delicious sauce. The sauce is formed by reducing the liquid or using a starch to thicken.

Chicken thighs are usually not the first choice of meat. Breast are by far the favored pick by
most Americans. When cooked correctly chicken thighs deliver a delicious dish.

Even those who may not usually favor thigh meat will enjoy this meal. I am one of those people and I can tell you this is out of this world good! Who wants a snappy piece of chicken, right? Braising is the answer.

If you’ve never made a braised dish, it may sound intimidating, but it is really quite easy. Let me tell you how to do it.

Ingredients

  • 3 lbs Boneless Skinless Chicken Thighs, usually 8 pieces
  • 4 oz Diced Pancetta, about 1 cup
  • 1/2 c Diced Onion
  • 4-5 Sprigs of Fresh Thyme
  • 1 tbs Capers, drained
  • 1 c All Purpose Flour, season with 1/4 tsp of Salt, Pepper, Onion Powder & Paprika
  • Salt & Cracked Black Pepper, to season each side of the chicken
  • 1 tsp Olive Oil
  • 2 tbs Butter
  • 1/2 c Chicken Broth (not stock)
  • 1/2 c White Wine, I used Chardonnay (you can use all chicken broth if you prefer)
  • 1/2 c Water
  • 2 tbs Corn Starch
I prepared this dish on the stove top. You can do the braising portion in the oven if you prefer and I’ll note those instructions at the end of the post.
 
Heat an enamel coated cast iron casserole or dutch oven pot over medium heat. I used my 3.6 quart Lodge casserole. You want to use a similar type dish with a tight fitting lid that will accommodate all of the chicken if you do not have enamel cast iron.
 
Add olive oil and pancetta. Saute the pancetta to render all of the fat. You will use this to brown the chicken pieces.
 
How to braise chicken thighs
 
Season chicken pieces on each side with salt and cracked pepper and dredge in flour mixture to prepare for browning.
 
Remove the pancetta and reserve to use later for a flavorful garnish. Add butter to pot and melt.
 
Add half of the dredged chicken pieces to the pan and brown on each side. Remove and set aside, continue the browning with the other half of the chicken pieces. Once all of the chicken pieces have been browned set aside.
 
Browning chicken thighs in a lodge enamel cast iron casserole pot
 
Add diced onion to the pot and saute for two minutes.
 
Add the wine and chicken broth, be sure to deglaze the bottom of the pot. Add fresh thyme sprigs and capers. Bring to a simmer and cook for 20 minutes.
 
Deglazing a pan and preparing the liquid for braising
 
 
Add browned chicken pieces to the liquid. Reduce heat to a medium low setting. Cover with a lid and cook for 1 hour. It’s okay if you allow it to cook a little longer. I let mine cook for an additional half hour while I prepared my side dishes.
 
When the cooking time is finished remove chicken pieces and set aside.
 
Remove thyme stems and discard.
 
We are going to thicken the braising liquid into a sauce. In a measuring cup, combine cold water and cornstarch, mix to combine. Add the corn starch water mixture to the braising liquid. Stir to combine. The sauce will thicken quickly.
 
Remove the pot from the heat.
 
Delicious braised chicken
 
I served the chicken on a bed of rice with greens and root vegetables with some of the sauce spooned over the chicken and garnished with the reserved cooked pancetta bits. It’s truly amazing and my family loved it.
 
 
Best braised chicken recipes
 
 
Oven method: Follow all steps and after adding the chicken to the liquid, cover and place in a
pre-heated 350 degree oven for one hour.
 

Braised Chicken Thighs

Braised Chicken Thighs

Delicious braised chicken thighs in an amazing pan sauce that the whole family will love.

Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Additional Time 10 minutes
Total Time 1 hour 55 minutes

Ingredients

  • 3 lbs Boneless Skinless Chicken Thighs, usually 8 pieces
  • 4 oz Diced Pancetta, about 1 cup
  • 1/2 c Diced Onion
  • 4-5 Sprigs of Fresh Thyme
  • 1 tbs Capers, drained
  • 1 c All Purpose Flour, season with 1/4 tsp of Salt, Pepper, Onion Powder & Paprika
  • Salt & Cracked Black Pepper, to season each side of the chicken
  • 1 tsp Olive Oil
  • 2 tbs Butter
  • 1/2 c Chicken Broth (not stock)
  • 1/2 c White Wine, I used Chardonnay (you can use all chicken broth if you prefer)
  • 1/2 c Water
  • 2 tbs Corn Starch

Instructions

Add the olive oil and pancetta to a 3.6 quart (or similar size) pot with a tight fitting lid. Saute the pancetta to render all of the fat. 

Remove the cooked pancetta and set aside to use later as garnish.

Season the chicken pieces on each side with salt and cracked pepper and dredge in the flour mixture.

Add the butter to the pan then add the chicken pieces and cook to brown on each side. Cook in batches to allow plenty of room for the chicken pieces to brown nicely without crowding.

Remove the chicken pieces and set aside. Continue with the chicken pieces until they're all done. Set all chicken pieces aside.

Next, Add the diced onion to the pot and saute for two minutes.

Next, add the wine and chicken broth, be sure to deglaze the bottom of the pot.

Add fresh thyme sprigs and capers. Bring to a simmer and cook for 20 minutes.

Return the browned chicken pieces to the pan with the liquid. Reduce the heat to a medium low setting. Cover with a lid and cook for 1 hour.

When the cooking time is finished remove chicken pieces and set aside.

Remove thyme stems and discard.

Prepare the sauce. In a measuring cup, combine cold water and cornstarch into a slurry mixture

Add the slurry mixture to the braising liquid. Stir to combine.

The sauce will thicken quickly.

Remove the pot from the heat and return the chicken pieces to the pan, then coat in the sauce.

Notes

Oven method: Follow all steps up to adding the chicken to the liquid, cover and place in a

pre-heated 350 degree oven for one hour. Finish by making the sauce on the stove top.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 533 Total Fat: 28g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 239mg Sodium: 685mg Carbohydrates: 17g Fiber: 1g Sugar: 1g Protein: 48g
 
Delicious braised chicken thighs #chickenrecipes #chickenthighs #familymeals
 
 
See it at Meal Plan Monday
 
 

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6 Comments

  • Reply
    Sandra Lee
    September 22, 2016 at 3:20 pm

    Comfort food at it's best!

    • Reply
      Julia's Simply Southern
      September 22, 2016 at 7:00 pm

      It Sure is Sandra Lee! So delicious and so easy to make.

  • Reply
    Marilyn Lesniak
    September 23, 2016 at 7:02 pm

    Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday, #WonderfulWednesdy or #ThursdayFavoriteThings for more sharing fun! Don't forget to Comment your link #'s so I can be sure to visit and you get a chance to be featured!

  • Reply
    Miz Helen
    September 23, 2016 at 7:42 pm

    Hi Julia,
    Oh my, your Braised Chicken Thighs look like a very special dish, just look at that gravy and I love the spice mix. Thanks so much for sharing with us today at Full Plate Thursday and have a great weekend!
    Miz Helen

    • Reply
      Julia's Simply Southern
      September 24, 2016 at 5:15 pm

      Thank you Helen! I hope you get a chance to try this dish. It was delicious. It's nice to have delicious meals without a lot of work. I would have gladly served this at a dinner party.

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