In this post I’ll be sharing a wonderful Braised Chicken Thighs Recipe.
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.
Boneless Chicken Thighs
Ingredients
- Boneless Skinless Chicken Thighs
- Diced Pancetta, about 1 cup
- Diced Onion
- Sprigs of Fresh Thyme
- Capers, drained
- All Purpose Flour, season with Salt, Pepper, Onion Powder & Paprika
- Salt & Cracked Black Pepper, to season each side of the chicken
- Olive Oil
- Butter
- Chicken Broth (not stock)
- White Wine, I used Chardonnay (you can use all chicken broth if you prefer)
- Water
- Corn Starch
Amazing Southern Meals
Make a flavorful braising liquid
Let’s make this amazing Braised Chicken Thighs Recipe!
Braised Chicken Thighs
Delicious braised chicken thighs in an amazing pan sauce that the whole family will love.
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Crazy Chicken Lady Charm Bracelet Stainless Steel Expandable Bangle
-
8 pc Vintage Truck Fall Kitchen Decor Set - Hello Fall - Matching Fall Placemats, Kitchen Towels, Pot Holder, and Oven Mitt - Comes in an organza bag so it's ready for giving!
-
Lodge 3 Quart Cast Iron Combo Cooker. Pre-seasoned Cast Iron Skillet, Fryer, Dutch Oven, and Convertible Skillet/Griddle Lid
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 533Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 239mgSodium: 685mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 48g
Meet Julia
Author of Julia's Simply Southern
About Julia
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
Follow me on Facebook | Twitter | Instagram | Pinterest | YouTube
Miz Helen
Friday 23rd of September 2016
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
Julia's Simply Southern
Saturday 24th of September 2016
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.
Marilyn Lesniak
Friday 23rd of September 2016
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!
Julia's Simply Southern
Friday 23rd of September 2016
Thank you Marilyn!
Sandra Lee
Thursday 22nd of September 2016
Comfort food at it's best!
Julia's Simply Southern
Thursday 22nd of September 2016
It Sure is Sandra Lee! So delicious and so easy to make.