Ingredients For Braised Chicken Thighs
- Chicken Thighs
- Olive Oil
- Carrots
- Onion
- Garlic
- Flour
- Cider vinegar
- Dried thyme
- Chicken stock
- Salt and pepper
- Butter
How To Make This Recipe
- Preheat oven to 350°
- In a large enameled cast-iron pot, heat olive oil. Season chicken thighs with salt and pepper then sear in pot. Cook over moderately high heat, in batches until golden brown.
- Add carrots, garlic and onion, cook over low heat until tender. Pour in flour and stir. Continue stirring as you add in cider vinegar, scraping up any browned bits from bottom of the pot. Bring sauce to a boil and cook until thickened.
- Add broth, thyme and season with salt and pepper. Bring to a boil. Nestle the chicken in sauce, skin side up. Transfer pot to oven and braise chicken until cooked through. Remove pot from oven and preheat to broil. Transfer chicken to a baking sheet, skin side up. Broil on middle rack of the oven until skin is golden and crisp.
- Continue to cook down sauce until it’s thickened and there is half as much liquid. Stir in butter and season with salt and pepper. Return the chicken to the casserole, skin side up, and serve.
How to Serve Braised Chicken Thighs
This recipe is great for feeding loved ones, so I like to serve it family style, right out of a casserole dish on the table. After the Chicken thighs come out of the oven, I transfer then to a casserole dish and drizzle the sauce on top.
You can pair these Chicken Thighs with all kinds of different side dishes but here are a couple of my favorites…
- Easy Scalloped Potatoes Recipe
- Crock Pot Maple Bacon Green Beans
- Air Fryer Baked Potatoes
- Twice Baked Sweet Potatoes
- Easy Roasted Broccoli Recipe
- Crispy Air Fryer Brussels Sprouts
People Often Ask…
Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. A big benefit of this cooking method is that the meat tastes great and you also get delicious broth, sauce or gravy. It’s one-pot cooking at it’s finest. Also at the end of the meal, there isn’t much to cleaning up and anything leftover can be reheated or frozen.
Ingredients
- 4 chicken leg quarters
- 2 tablespoons olive oil
- 5 – 6 carrots – roughly chopped
- 1 onion – chopped
- 5 cloves garlic – sliced
- 2 tablespoons flour
- 1 cup cider vinegar
- 2 teaspoons dried thyme
- 3 cups chicken stock
- salt and pepper
- 3 tablespoons butter
Instructions
- Preheat oven to 350°
- In a large enameled cast-iron pot, heat olive oil.
- Season chicken thighs with salt and pepper and add to pot, skin side down.
- Cook over moderately high heat, in batches, turning once, until golden brown, about 12 minutes.
- Spoon off all but 2 tablespoons of fat in pot.
- Add carrots, garlic and onion – cook over low heat until tender – 5 minutes.
- Add flour and stir for 1 minute.
- Add cider vinegar and stir, scraping up any browned bits from bottom of the pot. Bring sauce to a boil and cook until thickened, 3 minutes.
- Add broth, thyme and season with salt and pepper. Bring to a boil.
- Nestle the chicken in sauce, skin side up. Transfer pot to oven and braise chicken for about 50 minutes, until cooked through.
- Remove pot from oven and preheat to broil.
- Transfer chicken to a baking sheet, skin side up. Broil on middle rack of the oven until skin is golden and crisp, about 5 minutes.
- Simmer sauce over moderate heat until reduced to about ½ – 10 to 15 minutes.
- Stir in butter and season with salt and pepper.
- Return the chicken to the casserole, skin side up, and serve.
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Made this recipe last weekend. It was delicious. I served with sautéed green beans with shallots and buttermilk mashed potatoes. Thanks for your post and help.
Thank you so much Jen! I love that you shared your whole menu. Please keep these inspiring comments coming. I love it!
XO,
~Donya
Is a dutch oven the same as a cast iron pot?
A Dutch oven is a large cast iron pot with a lid.
XO,
~Donya
Hello,
With the original recipie, about how many calories per serving ? Great dish!
Just searched Pinterest for chicken legs/thighs recipes and this one practically jumped off the page. I have everything I need on hand and will make tonight for dinner. Will let you know how wonderful it is later. Thanks for the recipe.
I literally have this in the oven. Smells divine! I used at least a pound of carrots too. I had six large thighs and 12 chicken legs so I upped the broth up just a bit. Can't wait to try it! Thanks for sharing the recipe.
Silly questions, but when you put the chicken in the pot to braise it in the oven is the pot covered?
Then we’re both silly because I had the same question.
Hey there Marcia!
Not a silly question at all, thank you for your interest in this recipe! I usually put the lid on the Dutch Oven while the chicken is cooking in the oven, these traps the moisture and keeps the chicken juicy and tender as it cooks. I hope that this helps, if you have any other questions please feel free to reach out. This recipe is a comfort-food favorite in my house, so I hope you enjoy it just as much! Thank you for your support!
~Donya
Good receipes ..this blog so good..Chowringheee Lane Laxmi Nagar
Just made this tonight with 10 chicken thighs. Fantastic. Will be in our regular rotation. Served with Near East Whole Grain Brown rice pilaf. I also used a whole pound of carrots.
Hi
I made this dish today, and it was wonderfully delicious. I did add a little chopped spinach and parsley. I also seasoned the chicken with a Lil tumeric
Just made this wonderful recipe and it was super yummy! I love that I was able to make it from simple Ingredients I already had at home. It has such a rich flavor.
Thank you Katie! It's always such a joy to hear that a reader made one of my recipes and enjoyed it! I hope you have a wonderful Thanksgiving and will stop by again soon!xo,~Donya