Braising chicken thighs are cheaper than breasts and nearly impossible to over-cook them. They are extremely forgiving when it comes to cook times, making them the perfect recipe for even a beginner cook.
The key to a successful braised chicken thighs recipe is to make sure you have a good quality skillet that is a champion at conducting even heat. Such as a cast iron skillet or a French steel pan. You can also use a good quality Dutch Oven to make to make Dutch oven chicken thighs for a one pan chicken recipe.
information about chicken recipe braised
Braised chicken thighs make for a deliciously rustic meal, one filled with rich flavor and lots of aroma. My braised chicken thighs recipe features chicken with a crispy skin, gently cooked in a savory sauce, brimming with tomatoes, garlic, briny olives, a touch of white wine and herbs, perfect to serve when you're craving a bit of extra coziness and warmth!
My braised chicken thighs recipe is just this kind of comforting dish, a sort of peasant-style" dish that one might prepare from the bounty of one's own garden, using home-grown tomatoes, onions and herbs. (I'll admit that I'm a romantic!)
And even if one doesn't have a garden to gather from, the ingredients used for these rustic braised chicken thighs are often found in one's own pantry, making this recipe a simple option to prepare any night of the week when a bit of extra TLC and comfort is craved.
Hungry for more delectably cozy braised recipes? Check out this Braised Pork Shoulder, this Braised Beef with Mixed Mushrooms, Braised Short Ribs on Garlic Crostini, this Chicken with Mushroom Sauce, this Moroccan Chicken, or this Harissa Chicken!
This recipe was delicious! I used fresh tomatoes and herbs from our garden. The basic process was really what I was looking for. Cooked up beautifully! Thanks for sharing this wonderful recipe. It will be my go to recipe for braised chicken thighs.
HI, When you serve this over pappardelle, do you use the sauce from the braised thighs or are you suing another tomato sauce. The sauce looks more red over the pasta than in the pot so I was wondering about that. thank you, this sounds amazing.
This easy braised chicken thighs recipe will deliver all the comfort, but with little work! Perfectly seasoned with a Mediterranean rosemary spice mixture, then cooked in a flavorful sauce with red wine, shallots, and mushrooms. Dried figs or apricots add a hint of sweetness, but not at all overwhelming. And we finish with a bright splash of lemon juice.
That's not all for flavor, though. We have aromatics in the form of shallots and garlic (lots of shallots and garlic); and dried figs (or apricots), which release a subtle sweetness to balance the acidity in the red wine sauce. A splash of lemon juice, and a sprinkle of fresh parsley are the finishing touches to brighten this warm braised chicken.
2. The braising liquid should only cover about of the chicken, leaving the skin exposed. Then, we braise the chicken in the oven uncovered, allowing the beautifully browned skins (we worked on so hard) to remain nice and crispy, while tenderizing the meat underneath.
For our family of four, this recipe makes two chicken dinners. Leftovers are glorious! Simply refrigerate in a glass container with a tight lid for 2 to 4 days. Or you can freeze braised chicken in a freezer-safe container until a later time. Thaw overnight in the fridge.
Easy braised chicken, seasoned with a Mediterranean rosemary spice mixture and cooked in a flavorful sauce with red wine, shallots, and mushrooms. Dried figs or apricots add a hint of sweetness, but not at all overwhelming. Finish with a splash of lemon juice and fresh parsley.
I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...Learn More
This is an absolute fantastic recipe, I didn't have an oval Dutch oven, just a round one. So just browned the chicken in stages and then followed recipe. I had to use less liqid than required due to the liquid displacement when I put the thighs in and it worked like a champ.
I heart braised chicken, particularly for falling off the bone qualities. My grandma always braised it with onions, garlic and carrots. Love your African version, looks great! I love your simple recipes!
OMG!!! Just made this recipe and it was AMAZING!My only adjust was to bake the thighs and mushrooms low and slow.Oven at 225 degrees Fahrenheit until probe thermometer read 190 degrees.Took approximately 3 hours but the chicken was fall-of-the-bone tender and the mushroom were perfect due to being protected by the braising liquid.Thank you, Holly!
First, lightly fry some chicken thighs in a Dutch oven or other lidded pot. Remove the chicken, then saute sliced onions in the same pot. Add some garlic, fresh oregano, and white wine. Put the chicken back in the pot, squeeze lemon juice over the top, cover the pot and let it cook for about 30-40 minutes. Stir in some olives and feta cheese, then serve with a side of potatoes, pasta, or even just simple salad.
The values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
When I was a small child, my parents raised a few chickens in our backyard. I remember feeding baby chicks and watching them grow. It was utterly fascinating to see a mother hen lay her eggs. They were great company and provided us with warm fresh eggs every day. Occasionally, some of their lives were cut short by my father who had to do the unpleasant job to feed his family. These events apparently stirred strong emotions in one of my brothers. To this day, he does not eat chicken. As for me, I loved the sweet and savory braised chicken dish my mother used to make.
But when we both are busy with our work, braised chicken is the best option. Simple preparation, freezer-friendly, and mostly passive cooking are among the reasons we like braised chicken with mushrooms.
Marinate is vital because there is insufficient time to infuse the flavor into the meat during cooking. Marinating becomes less critical if you intend to keep the braised chicken with mushrooms overnight and reheat the following day, as the flavor will have adequate time to migrate into the meat.
Cornstarch is also not required in the marinade. It is used in some stir-fries to protect the meat from getting dry and hard on the surface, but not in this recipe because it will be tender after braising. It can be counterproductive as it may cause the chicken to stick to the surface when you brown the chicken.
Most of the Cantonese style braised chicken (pork and beef too) are flavored with the combination of ginger, garlic, and scallion. Their flavors compliment each other and taste excellent when combines with soy sauce.
The flavor of the braised chicken with mushrooms is significantly better with bone-in chicken. First, the bones impart flavor to the liquid. Secondly, it contains collagen, which thickens the gravy naturally and glazes the chicken with a glossy and sticky coating.
This braised chicken recipe is a typical Cantonese home cook recipe. It is easily upgraded to feature as the main course for the banquet by using the higher grade mushrooms and more elaborate garnish.
I am going to use your recipe for cooking the braising chicken althought i have done braising chicken my way.By the way do you have a recipe for fry beef with slices of potatoes? Thanks. I like all the recipes you sent to me.
I use a very basic homestyle red braising method in this recipe. The flavors of the chicken wings is mainly presented by caramelized sugar like what I did in red braised pork belly (Hong Shao Rou Recipe). Caramelized sugar not only brings color but also great unique flavors. Some of the easy home version may suggest skip making caramelized sugar because once burnt, it may bring bitter flavor. I prefer the caramelized version. Caramelized sugar generates hundreds of new and different compounds, with richer flavor and dark color. However, be careful with the process and turn off the heat once the sugar turns amber.
There are several methods contribute to removing any odd raw taste from meat. The first one is to blanching in boiling water (like what we did in red braised pork belly ). Or soaking in clean water, usually used in rib recipes. I choose the soaking method, with the original purpose of avoiding any overcooking. Then I get an add on method. Marinating the chicken wing with ginger and scallion. This is a fabulous way and you will taste no odd taste from chicken wings after this part.
Thanks Shannon. Do try the recipes you love and I hope to hearing form you about how they work. Besides,you get great recipes too. I am still very new for cookies and cakes and just on the way of learning.
DirectionsIn a large pot heat cooking oil on high. Season chicken thighs with cumin and salt and sear on both sides till golden brown about 4 minutes on each side. Add all veggies and potato and sweat for another 5 minutes. Add cilantro and Boullion cube. Cover with water and simmer for about 20 minutes until chicken is tender.Cook rice to the specifics on the package. Add 1/4 bunch cilantro roughly chopped and salt. 2ff7e9595c
Comments