Go Back

Braised Chicken

Braised chicken braised in the oven until the bone-in thighs are very tender, with a rich glossy broth made from wine, chicken broth, and aromatics. Searing the skin first creates deep golden color and flavor before slow braising.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Use thighs large enough to fit in a single layer.
Braising liquids
  • 1 cup chicken broth
  • 0.5 cup dry white wine
Aromatics
  • 1 onion, diced
  • 3 carrots, sliced
  • 4 garlic, smashed Smashed cloves help perfume the broth.
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter Swirl in at the end for a glossy finish.
  • 2 fresh thyme Use sprigs.
  • 1 fresh rosemary Use a sprig.
  • 1 bay leaf
  • 0.25 Salt and pepper to taste Season generously throughout searing and before braising.
  • 1 Fresh parsley for garnish Chopped, for serving.

Equipment

  • 1 Dutch oven

Method
 

Preheat and season
  1. Preheat oven to 325F, then season the bone-in skin-on chicken thighs generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat.
Sear and build the braise
  1. Place chicken skin-side down and sear for 6-7 minutes until deeply golden, then remove to a plate.
  2. Sauté onion and carrots for 4 minutes, then add garlic and tomato paste and cook for 2 minutes.
  3. Pour in dry white wine and simmer for 2 minutes to deglaze, scraping up browned bits.
Braise until tender
  1. Add chicken broth, fresh thyme, fresh rosemary, and bay leaf, then return chicken skin-side up.
  2. Cover and braise in the oven at 325F for 35-40 minutes until the chicken is very tender.
Finish and serve
  1. Swirl in unsalted butter, then remove the bay leaf and herbs.
  2. Garnish with fresh parsley and serve with the glossy braising liquid.

Notes

For the best color, dry the chicken skin before seasoning and avoid moving it during the first sear. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm gently on the stovetop with a splash of broth. Freezing is not recommended because the herbs and texture of the carrots can soften. For a lighter option, use less butter at the end (or omit it) to reduce richness while keeping the braise flavorful.