Braised Chicken Thighs
Ingredients
The Chicken
-
6
pieces
bone-in, skin-on chicken thighs
The Seasonings
-
1
teaspoon
salt
-
1
teaspoon
white pepper
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
paprika
The Cooking Fats
-
4
tablespoons
olive oil
-
2
tablespoons
butter
The Vegetables
-
1
medium
onion, diced
-
3
cloves
garlic, minced
-
1
teaspoon
thyme, minced
-
1
cup
diced tomatoes
-
3
medium
carrots, cut into 1-inch pieces (about 1 cup)
-
3
stalks
celery, cut into ½-inch pieces (about 1 cup)
The Liquids
-
½
cup
white wine
-
1¾
cups
chicken broth
-
1
teaspoon
bouillon powder
Garnish
Instructions
- Preheat the oven to 350°F (180°C).
- Mix onion powder, garlic powder, salt, pepper, and paprika in a small bowl.
- Pat the chicken thighs dry and season thoroughly with the spice mix.
- Heat oil in a large cast iron or Dutch oven over medium-high heat and brown the chicken thighs on all sides. Remove and set aside.
- Add butter to the pan, melt it, then add onions, garlic, and thyme and sauté until fragrant.
- Add diced tomatoes and bouillon powder, cooking for about 5-6 minutes.
- Pour in white wine and chicken broth, stir, bring to a boil, then add carrots and celery.
- Return the chicken thighs to the pan, cover, and place in the oven to braise for 40 minutes or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for a few minutes after removing from the oven, then garnish with parsley and serve.
Nutrition Facts (estimated)
Servings
6
Calories
171
Total fat
14g
Total carbohydrates
8g
Total protein
2g
Sodium
801mg
Cholesterol
12mg
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