Step 1

Start by seasoning the chicken thighs. Coat them with olive oil, then add salt and black pepper from both sides. I’m also using a premade spice mixture that consists of just red paprika, garlic powder and onion powder with a 1-1-1 ratio. Feel free to use your favorite blend of spices instead.

Step 2

If you have the time, let the meat marinade for at least 1 hour, the chicken will be more flavorful this way.

Step 3

Heat up a splash of olive oil in a large oven safe pan and brown the chicken thighs from both sides. 3 to 4 minutes per side is enough.

Step 4

Once browned, remove the thighs from the pan and set aside.

Step 5

Add 3-4 tablespoons of butter into the pan and let it melt. Add all the vegetables now. I’m using garlic, bell peppers, cherry tomatoes, zucchini, red onion and spring onions. Feel free to modify this to your likings.

Step 6

Mix the vegetables with the buttery base and add a touch of Italian herbs.

Step 7

Pour in about 1 and a half cups of chicken broth or stock. I love rosemary so I’m adding 2 sprigs as well.

Step 8

Now place the chicken thighs back into the pan. Place them atop of the vegetables so they are not fully submerged in the liquids.

Step 9

Cover the pan with a lid and keep braising on medium heat for about 30-40 minutes, based on how large the thighs are.

Step 10

Check the thighs now, once the meat is tender enough for a fork to slide in easily, it’s time for the next step.

Step 11

I love my chicken with a crispy skin so it’s time for the oven. Preheat it to 250C / 475F and place the pan inside, without the lid this time.

Step 12

Bake the thighs for about 15 minutes or until the skin is golden and the meat is fully cooked and super tender. You can also use the broiling mode for the final 5 minutes or so.

Step 13

Serve the finished braised chicken thighs with a side of rice or mashed potatoes.