Braised Chicken Thighs
Juicy braised chicken thighs simmered with vegetables, herbs, and wine, offering rich flavors perfect for comforting family dinners or special occasions.
Ingredients
- 1 cup finely chopped onion ⓘ
- 2/3 cup chopped carrots ⓘ
- 2/3 cup chopped celery ⓘ
- 1 teaspoon minced garlic ⓘ
- 1 teaspoon minced lemon peel ⓘ
- 6 skinless chicken thighs ⓘ
- 3/4 cup flour ⓘ
- 1/2 cup oil ⓘ
- 1 cup white wine ⓘ
- 1 1/2 cups chicken stock ⓘ
- 1 (1 lb.) can tomatoes, cut up with juice ⓘ
- 1/2 teaspoon thyme ⓘ
- 1/2 teaspoon basil ⓘ
- 2 bay leaves ⓘ
- 2 sprigs parsley ⓘ
- salt and pepper ⓘ
Instructions
- Combine finely chopped onion, chopped carrots, chopped celery, minced garlic, and minced lemon peel in a large Dutch oven.
- Cook over medium heat for 8 to 10 minutes until vegetables are tender.
- Add lemon peel and remove from heat.
- Dredge chicken thighs in flour.
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Brown the chicken thighs on all sides, then remove and set aside.
- Pour white wine into the pan, scraping up any browned bits.
- Add chicken stock, tomatoes with juice, thyme, basil, bay leaves, and parsley.
- Return chicken thighs to the pot, bringing to a simmer.
- Cover and braise on low heat for about 45-60 minutes until chicken is cooked through and tender.
- Season with salt and pepper to taste before serving.
Tips & Substitutions
For a richer flavor, consider marinating the chicken thighs in the white wine for a few hours beforehand. If you want to lighten the dish, you can substitute half of the flour with cornstarch for dredging. Fresh herbs can enhance the taste; feel free to use fresh thyme and basil instead of dried. Pairing this dish with Mediterranean recipes can elevate your meal.
Serving Suggestions
Serve the braised chicken thighs over a bed of creamy polenta or alongside crusty bread to soak up the delicious sauce. A fresh green salad or roasted vegetables make excellent sides, balancing the richness of the dish. This meal pairs beautifully with Greek Lemon-Egg Soup for a complete dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in a skillet over low heat or in the microwave, adding a splash of chicken stock to maintain moisture. This helps keep the chicken tender and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Chicken Thighs contains roughly 1260 calories, with 26g protein, 175g carbohydrates, and 52g fat. It is an excellent source of vitamin A (259% of the Daily Value), iron (174% of the Daily Value), and vitamin C (145% of the Daily Value). Note that it is relatively high in sodium, at 757mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken thighs for this recipe?
Yes, bone-in chicken thighs can be used. Just be sure to adjust the cooking time slightly, as they may take a bit longer to become tender. The bones will also add extra flavor to the braising liquid.
What type of white wine is best for braising chicken?
A dry white wine such as Sauvignon Blanc or Pinot Grigio works well for braising chicken. Avoid sweet wines, as they can alter the flavor of the dish. The wine should be something you'd enjoy drinking!
Can I make this dish ahead of time?
Absolutely! Braised chicken thighs often taste even better the next day as the flavors meld. Just prepare the dish ahead, cool completely, and refrigerate. Reheat gently before serving to ensure the chicken remains juicy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).