Chicken thighs are a wonderful poultry item. They’re affordable, full of flavor, and easy to cook. This Braised Chicken Thigh recipe is simple to make and smells wonderful while you’re cooking. While you could adapt this recipe to work in a slow cooker for an even easier recipe, I love the layers of complex flavor that braising makes. The sauce is amazing – you’re going to want rice or risotto to serve the chicken on so that you can spoon loads of sauce over top! Did you make any tweaks to this recipe? Let us know in the comments below!
- 8 LGCM Bone In
- 3 Tbsp Butter (divided)
- Kosher Salt
- Black Pepper
- 1 Onion (sliced)
- 6 clove(s) Garlic (smashed)
- 1/2 cup Chicken Broth
- 1/2 cup White Wine (like Chardonnay or Pinot Grigio)
- 1 Lemon (sliced)
- 1/2 bunch Thyme
Add 2 tbsp. of butter to a large braising pot and heat to medium high heat. Liberally season all sides of the chicken thighs with salt and black pepper. Once butter is melted and pot is hot, add the thighs. Sear on both sides until browned. Remove and set aside.
Add remaining 1 tbsp. of butter to pot, along with onions. Cook over medium high heat, and add smashed garlic once the onions begin to soften. Once onions are soft, and garlic is fragrant, add the chicken thighs back to the pot. Pour in the chicken broth and white wine. The liquid should only go about half way up the chicken thighs. Add more or less as needed. Arrange the lemon slices around the chicken, and add the bunch of thyme to the pot.
Bring the liquid in the pot to a boil. Once boiling, reduce to a simmer, and cover. Cook on low for about 40 minutes, until the chicken reaches 165ºF and is tender.
Serve the chicken thighs over rice or risotto with a generous ladle of sauce on top of the thighs. Garnish with fresh thyme, and for extra flavor, add a squeeze of lemon juice and a crack of black pepper. Enjoy!