braised chicken thighs

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.

Easy Wine-Braised Chicken Thighs with Mushrooms

tsp/ 1.20 g dried rosemary, more

tsp/2 g sweet paprika

tsp/ 1.2 g coriander

tsp/ 1.15 g black pepper

ts / 0.95 g ground allspice

chicken

Private Reserve extra virgin olive oil

shallots,

garlic cloves, roughly chopped

tomato paste

dry red wine

low-sodium, reduced fat chicken broth

bay leaves

tsp/ 1.20 g dry rosemary

oz/ 340 g white mushrooms

lemon, juice of

Fresh parsley, a handful

In a small bowl, combine the spices to make the spice mixture.

Pat chicken dry and season well with salt on both sides. Now season with the spice mixture on both sides (make sure to lift skin up and rub some of the spice mixture underneath.) Leave aside for 20 minutes or refrigerate uncovered for 2 hours if you have the time.

In a large braiser or Dutch oven (like this one), heat 1 to 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking (be sure to coat the bottom well with the EVOO.) Add chicken, skin side down, and cook undisturbed for 8 minutes until golden brown (lower heat if it starts to smoke excessively.) Turn chicken over and brown on the other side briefly (about 3 minutes). Transfer chicken to a plate for now.

To the pot, add shallots and garlic. Cook briefly over medium heat until softer and fragrant. Stir in tomato paste, wine, and broth. Add bay leaves and 1tsp dry rosemary. Season with just a pinch of salt. Bring to a simmer for 4 minutes or so.

Carefully nestle chicken into the liquid, making sure the liquid covers only 3/4 of the chicken thighs leaving the skins exposed. Add dry figs (or apricots) to the pot. Bring to a simmer.

Transfer chicken to oven and cook, uncovered, until totally tender and liquid has reduced by about half, about 40-45 minutes (Check half way through to be sure liquid is okay, you should still have some liquid in the end.)

While chicken is cooking, heat a small non stick pan, adding a very small drizzle of extra virgin olive oil. Add mushrooms and saute.

About 10 minutes or before the chicken has finished cooking, add mushrooms. Return to oven for those last 10 minutes.

Remove from oven. Finish with lemon juice and a garnish of fresh parsley.

Serve with Lebanese rice (making sure to get some of the pan juice on top). Add a side of Greek Bean salad, of balela salad or fattoush salad.

Wow what a crowd pleaser! 
Made this tonight and it was a huge hit!  Will be repeating this one soon
Thanks for the recipe

We’ve made this recipe at least 3 times now and it is awesome! We actually don’t use the figs and we use a whole bottle of wine instead of some chicken stock. It’s soo good!

Made this last night for our family of six (four kids under the age of 15, two picky eaters) and EVERYONE loved it. It was so incredibly flavorful. I used red wine (a pinot noir) and dried apricots. Will definitely be adding this to the rotation.

https://content.jwplatform.com/videos/chqypBer.mp4

Wine Braised Chicken Thighs with Shallots and Mushrooms 

Wine Braised Chicken Thighs 

Turmeric Braised Chicken with Golden Beets and Leeks is layered with spices, covered with wine and baked in a casserole dish.

Turmeric Braised Chicken with Golden Beets and Leeks

leeks

(4 golden beets

garlic

turmeric (divided)

ginger

salt

lemon juice

olive oil

chicken drumsticks (on the bone)

chicken thighs (on the bone)

white wine (swap

Preheat the oven to 425°F.

Slice the leeks in half lengthwise. Rinse them, fanning out the outer layers to wash away any grit. Slice the cleaned leeks into thin half-moons.

Remove the greens from the beets. Rinse them and coarsely chop. Halve the beets and cut each section into four wedges.

In a large mixing bowl, toss the leeks, beets, and beet greens together with the garlic, 1 teaspoon of turmeric, ginger, salt, lemon juice, and olive oil until thoroughly combined. Spoon the mixture into a 9 x 13-inch baking dish or casserole pan and arrange in an even layer.

Add the chicken and the other teaspoon of turmeric to the mixing bowl and toss to coat in the remaining turmeric mixture. Transfer the chicken legs to the baking dish and nestle in the beet mixture.

Drizzle any of the remaining marinade over the top of the chicken and pour the wine around the sides of the dish.

Roast, uncovered, until the chicken is fork-tender and the beets are soft, about 1 hour.

This recipe for braised chicken with carrots and potatoes combines seared chicken thighs and tender vegetables in a single dish that makes for an easy and healthy dinner.

Braised Chicken with Carrots and Potatoes

bone

salt and pepper (to taste)

onion (finely chopped)

Yukon gold potatoes (cut into 2 inch pieces)

carrots

smoked paprika

all purpose flour

chicken stock

white wine

thyme

parsley

Preheat the oven to 350 degrees F.

Season the chicken generously with salt and pepper.

In a heavy large frying pan over medium-high heat, warm the oil. Add the chicken and cook until brown, about 4-6 minutes on each side. Transfer the chicken to a plate.

Add the onion to the frying pan and stir. Add the potatoes and carrots. Sprinkle with salt and pepper and saute until the vegetables are beginning to brown, about 5 minutes.

Add the flour and stir to coat. Add the white wine, simmer until the wine has cooked off. Add the chicken stock and smoked paprika. Return the chicken to the pan and bring to a boil.

Cover the pan, place in the oven and bake for 40 minutes, or until the chicken and vegetables are cooked through.

Mix in the thyme. Taste and adjust the seasoning. Sprinkle with chopped parsley, then serve.

Crispy Braised Chicken Thighs with Artichoke hearts, leeks, potatoes and tarragon- a delicious, French-inspired one-pan recipe perfect for spring!

Crispy Braised Chicken Thighs with Artichokes

artichokes,

lemon,

chicken thighs (bone in skin on)

Kosher Salt

pepper

butter, divided.

leek,

potatoes

fennel seeds (optional)

vermouth

mustard

Cup half and half

tarragon, divided

Optional Addtions: Mushrooms, ramps, pearl onions, fresh English peas, fennel bulb

Prep the artichokes. Fill a med bowl with 4 cups cold water and squeeze with the juice from the lemon. Because artichokes will easily brown, work on one at a time as quickly as possible. Snap off all the hard out leaves using your fingers ( Save for later) With a sharp paring knife, trim off all the outer green skin around the base and stem, keeping the stem in tact. Remove the yellowish soft leaves and using a spoon, gently scrape away the white or purple silk like threads. Immediately place in the lemon water, to prevent browning. Slice just before placing in the skillet.

Preheat oven to 425F.  Pat chicken dry and season with kosher salt and pepper. Heat 1 T butter and 1 T olive oil in a heavy bottom oven proof skillet over med high heat. Place chicken skin side down and sear for until golden, about 5 minutes. Turn and brown undersides until golden, about 7-8 minutes. Remove chicken and set aside. Drain some of the chicken fat, leaving about 1 tablespoon oil in the pan. Add 1 tablespoon more butter. Add leeks, sliced artichokes, sliced potatoes and fennel seeds. Saute on med heat for 8-10 minutes, stirring frequently, until they just begin to soften. Season with a generous pinch of kosher salt and pepper. 

Deglaze the pan with vermouth (or white wine). Reduce by half, about 4 minutes. Add stock, mustard and fennel seeds, half and half, half of the fresh tarragon and 1/2 of the zest. Give a stir, bring to a simmer, and taste broth adjusting salt and pepper. Nestle the chicken pieces into the stew with skin sides up, and roast in a hot 425 F oven for 20-30 minutes, until golden, and thigh internal temp is 170F, or breast internal temp is 160F.  If needed, broil for a couple minutes to get skin extra crispy.

Garnish with remaining lemon zest and fresh tarragon before serving. 

Extraordinary recipe!!  I was actually overwhelmed with gratitude and tears to be blessed with such a beautiful dinner in such hellish times. Thank you Sylvia, for the reminder that the world is not yet flat...blessings to you for sharing

Fabulous &amp; beautiful recipe! My husband and I loved it, made it exactly as written and it turned out perfect. Really appreciate the step-by-step photos on how to prepare an artichoke. I was intimated at first and thought about using frozen but moved forward and am now a fan and a pro with artichokes. This this meal is something that you would get at a restaurant!  Couldn’t stop saying it’s “very good!” So much so, that we made this recipe again, this past weekend. This time we used a pork tenderloin, no artichokes, instead carrots, potatoes, leeks, mushrooms with sautéed kale on the side. It was excellent. In general, my husband I absolutely love your recipes. They are reliably excellent and easy to follow. I feel confident experimenting with new flavors and dishes. Thanks so much for sharing them.  P.S. For dessert, my husband made your Strawberry turnovers.  He made the homemade pie dough.  Gees, they too, were so good.

These juicy Braised Chicken Thighs are a perfect dinner option, any day of the week!

Braised Chicken Thighs with Mushrooms

chicken thighs (with bone and skin)

salt (& pepper to taste)

butter

mushrooms (sliced 1/2" thick)

soy sauce

garlic (minced)

thyme leaves

rosemary (slightly crushed)

chicken broth

white wine (optional)

Preheat oven to 425°F.

Season chicken with salt &amp; pepper. Set aside.

Heat butter and oil in a 10&quot; skillet over high heat. Add chicken (skin side down) and brown without moving the chicken, about 4-5 minutes. Remove from pan and set aside.

Quickly toss the mushrooms with soy sauce. Cook mushrooms, garlic, thyme and rosemary until mushrooms are tender, about 5 minutes.

Add chicken broth and white wine. Simmer 2 minutes.

Place seasoned chicken, skin side up over the mushrooms.

Bake 35-40 minutes or until chicken reaches 165°F. Broil 1 minute if desired.

Spoon mushroom sauce over chicken. Garnish with parsley and serve.

Chicken thighs are braised in aromatics like white wine and fennel, then placed under the broiler to crisp the skin.

Crispy Braised Chicken Thighs

lbs chicken thighs

onion

fennel bulb ((1/4" thick))

garlic (minced (1 tbsp))

dry white wine

olives

tsp crushed red pepper flakes

lemon peel ((removed with vegetable peeler))

bay leaf

kosher salt

rice pilaf

quinoa cakes

Preheat the oven to 375 degrees F.

Season the chicken all over with salt. I recommend doing this by eye knowing the &quot;saltiness&quot; of the salt you use, but if you need a rough guide, try 1/2 tsp per pound of chicken.

Heat up a 5-quart ovenproof braiser pan* over medium high heat, and add the chicken thighs to the pan, skin side down. I personally do not grease the pan, as so much renders from the skin itself. Cook for 8-10 minutes until the skin is deeply golden, then flip over and cook on the other side for 1 minute.  Remove the chicken from the pan, leaving the fat and brown bits in the pan. 

Reduce the heat to medium low, and add the onion and fennel to the pan. Saute for 10 minutes until softened, then add the garlic and saute for 1 more minute, until fragrant.

Add the white wine to the pan, and increase the heat to medium high. Simmer for 2 minutes. Add the olives, crushed red pepper, lemon peel strips, bay leaf, thyme, and chicken stock, and bring to a boil.

Return the chicken to the pan skin-side up and place in the oven to cook uncovered for 20 minutes, until the chicken is cooked through (I check for a doneness temperature of 175F).

Turn the broiler to high, and cook the chicken for about 2-4 minutes to brown and crisp up the skin (watch carefully). I recommend leaving the pan on the middle rack of the oven so it&#039;s not too close to the broiling element. This helps the skin brown more evenly. Serve promptly and enjoy!

A simple yet outstanding recipe for braised chicken thighs with shallots and Dijon mustard wine sauce. Cooked in one pot. Easily dairy-free. Adapted from New York Times Cooking

Dijon Chicken with Shallots and White Wine

bone-in, skin-on chicken thighs

all-purpose flour

black pepper

unsalted butter oil

dry vermouth

Dijon mustard

tarragon

cherry tomatoes, sliced

Preheat oven to 375ºF. Pat chicken dry with paper towels and sprinkle with flour, salt and pepper, on both sides.

Melt 2 tablespoons butter in skillet over medium-high heat until foaming. Brown chicken in two batches until golden brown and crisp, 2-3 minutes per side. Set aside.

If pan is dry, add last tablespoon of butter. Lower heat to medium and sauté shallots, stirring occasionally, for 10-12 minutes, until softened and starting to caramelize. Pour in vermouth and scrape bottom of the pan with a wooden spoon, as the wine bubbles, to deglaze and release all the tasty browned bits into the sauce. Let the sauce heat up for 30 seconds, then turn off heat, stir in the mustard, add tarragon sprigs, then chicken and tomatoes, tucking the tomatoes between the pieces of chicken. Cover pan tightly and cook in the oven for 30 minutes.

Remove lid and cook for an additional 20 minutes, until the sauce has thickened and the chicken is cooked through and the skin is crisped and browned.* Serve hot.

I love your style, I use wine in most of my recipes this looks delicious must try soon. you're a good cook.
I'll be back.

Hi Lisa, I cooked this for a family gathering on Saturday night.  It came out great.  The chicken was tender and delicious.  I tripled this recipe and if I were to do it again, I would not triple the tomatoes and shallots.  I think they would be fine doubled.  Otherwise it was awesome!

I made this recipe this evening. It was super easy and so delicious!! Thanks for the hard work put into sharing this with us.

It’s a keeper!  I saw this in NYT last year. Chose to follow your version for the oven aspect and adding tomatoes before braising.  So rich and delicious.  And easy!  We served with sautéed zucchini &amp; baby Bella’s with a splash of wine &amp; creme fraiche.   Thank you for enhancing the original version!

I had some boneless chicken thighs that I needed to use up, so found this recipe!  Ultimately, it was WONDERFUL, but I should have checked my pantry better before I started, as I had to modify it due to shortages!  First, my local store didn't have fresh tarragon, so I had to use dry.  Second, that bottle of wine on the shelf that I thought was a light white ended up being a merlot (ARRRGH!) so I only had a cup in an open bottle in the fridge.  Sigh.  

Tomatoes and Dijon mustard did not appeal to my sensibilities, so I used mushrooms instead.  I added chicken stock as a replacement for the missing wine, and a table spoon of lemon.  Lots of cracked black pepper.

It was absolutely delicious!  5 thighs, 5 shallots, 8 oz mushrooms made exactly enough sauce (which was disappointing, because I could eat it up with a spoon!)  Served with roasted brussels sprouts/garlic cloves/balsamic glaze.  Fantastic!

Thanks for the inspiration!

I'm so pleased with this recipe.. My first time making it. So easy to follow,  thanks for the photos as I scrolled down.  Most of all its delicious!

These braised chicken thighs are one of my favorite family friendly dishes. It&#39;s super easy to prepare, takes just about an hour from start to finish and the meat always turns up super tender. Try it!

Braised Chicken Thighs

chicken thighs

cherry tomatoes

zucchini

red onion

bell pepper (yellow

spring onions

salt and pepper

red paprika

garlic powder

onion powder

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.

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

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.

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

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.

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

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

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

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

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

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.

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.

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

Braised chicken thighs in a heavenly lemon garlic butter sauce with extra crispy skin get a lemony leek treatment and all is right with the world.

Braised Chicken Thighs with Leeks

olive oil, salt, pepper

lemons, halved

fresh herbs, any kind,

Preheat the oven to 400F and a large skillet or braiser to medium heat.

While preheating, prep the leeks. Remove any tough outer stems/leaves and cut the leeks in half lengthwise, then thinly slice into half-moon shapes. Add the leeks to a bowl and fill with water. Swish the leeks around in the water and let sit for a few minutes; any grit or sand will sink to the bottom. Remove the leeks carefully to not disturb the dirt and let dry on a clean kitchen towel.

When the pan is hot, add a drizzle of olive oil and two tablespoons of the butter. Sprinkle the chicken very liberally with salt and pepper and add the thighs cut side down to the pan. Let the chicken cook undisturbed for 8-9 minutes until the chicken skin is brown and crispy. Flip the chicken and cook for 5 minutes more, then remove to a plate.

Add the leeks and garlic cloves to the chicken drippings. Stir for two minutes, then add the chicken stock. Stir to release any chicken from the bottom of the skillet, then add the chicken skin-side up to the sauce. Add the lemons cut-side up to the sauce between the chicken pieces.

Roast the dish uncovered for about 30 minutes until the sauce has reduced slightly and the lemons have browned. Remove from the oven and squeeze a bit of the lemon juice in to the sauce. Taste the sauce and add a few pinches of salt to your preference, then swirl in the remaining butter. Sprinkle with any fresh chopped herbs you'd like.

Serve over rice, mashed potatoes, or with crusty bread. Enjoy!

The lemon released some bitterness from the pith and this did not taste good. I believe if I had used less broth ( I used 509 ml vs the 375 ml called for. I think the rinds got stewed.

Delicious! My family asked for this to make it into our regular rotation! Easy to make as well!

This is easy and very delicious!  I have never eaten leeks before.  They have subtle interesting flavor.  In this recipe they are my new favorite food.

I was hopeful when I found this recipe that had all 4 of the immediate perishables that I had lying around: chicken thighs, leeks, garlic and lemons. So glad I did! A super easy process that will quickly become a memorized recipe for a simple but rewarding dinner. Thanks so much for this!

I simply had to come back and leave a comment  This is without a DOUBT my new favorite way to cook chicken thighs.  I still love them grilled and in the air fryer, but I can't believe the versatility of this dish.

The first time I made exactly as written.  Perfection!.  My husband and I love leeks, so this was kind of a no-brainer. And the crispy skin is truly amazing.  :-)

Last night I subbed in onion for the leeks, and added fennel, mushroom, zucchini and grape tomatoes, no citrus.  Thyme for my herb.  Served over basmati rice.

Truly, the possibilities here are endless!!  Thank you for such a simple and delicious base recipe!

I love the flavour that the leeks bring to the chicken thighs, great recipe!

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The most viewed braised chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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