Braised Chicken Thighs
A comforting weeknight-friendly dish featuring bone-in, skin-on chicken thighs braised in a savory broth that yields tender meat and rich flavor.
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs (about 2–2.5 lb total) Boneless or skinless can work – see variations.
- 2 tablespoons olive oil (or another neutral oil)
- 1 medium onion, chopped (yellow or white)
- 2 cloves garlic, minced
- 1 cup chicken broth (low-sodium preferred) For richer flavor, use half chicken broth and half dry white wine.
- 1 tablespoon soy sauce Adds umami; use low-sodium to control salt.
- 1 teaspoon paprika Smoked or sweet, depending on preference.
- to taste Salt and pepper
- for garnish Fresh herbs (thyme or rosemary)
Instructions
Preparation
- Heat a Dutch oven or a wide, heavy pot over medium heat. Add the olive oil and let it warm until shimmering.
- Pat the chicken thighs thoroughly dry with paper towels. Season both sides with salt and pepper. Dry skin browns better.
Browning the Chicken
- Place chicken thighs skin-side down in the hot pot. Brown without moving for 4–6 minutes until the skin is deep golden. Flip and brown the other side for 4–6 minutes. Transfer thighs to a plate.
Cooking the Sauce
- Reduce heat to medium-low. Add the chopped onion to the pot and sauté until translucent, about 4–5 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant. Don’t let it burn.
- Pour in the chicken broth and soy sauce, scraping the bottom of the pot with a wooden spoon to release browned bits. Stir in the paprika.
Finishing the Dish
- Return the chicken thighs to the pot, placing them skin-side up. Bring the liquid to a gentle simmer. Cover, reduce heat to low, and simmer for 30–40 minutes.
- For a thicker sauce, remove the chicken to a plate and simmer the sauce uncovered until reduced to your liking.
- Garnish with fresh thyme or rosemary before serving.
Notes
Pairs beautifully with mashed potatoes, creamy polenta, or buttered egg noodles. For lighter options, serve over steamed rice or with roasted root vegetables and a crisp green salad. Store cooled chicken and sauce in an airtight container for 3–4 days or freeze for up to 3 months.