Stovetop Braised Chicken Thighs

I started making this recipe a few years ago, when I volunteered to make dinner for a sick friend and his wife when they were ill.

I had just started my love affair with braising, and I was eager to show off what I knew. It started with some chicken that I had on hand and started thinking about what would go well with it.

As I was packaging it up to take to my friends, I tasted it. It suddenly became very difficult to take them dinner instead of eating it at home. They still talk about that meal.

One of the beauties of braising is that most people are impressed with a properly braised cut of meat, even though it is super simple. So, the next time you have people over for dinner you want to impress, give this recipe a try. You can also use boneless skinless chicken breasts if you cut them in half lengthwise.

Equipment

  • Heavy skillet with lid
  • Immersion blender or counter top blender

Ingredients20181027_190328[1]

  • 4 to 6 chicken thighs
  • 1 Tbsp salt
  • 4 Tbsp butter, divided
  • 1 medium onion, diced
  • 4 to 6 cloves garlic
  • 1/2 cup white wine
  • 2 Tbsp tomato paste
  • 2 cups chicken or vegetable broth
  • 3 or 4 sprigs fresh oregano (1 Tbsp dried can be substituted)

Steps

  1. Salt chicken thighs and allow to rest at least half an hour, the longer the better.
  2. Melt 2 Tbsp butter in bottom of skillet over medium high heat.
  3. Place chicken thighs in pan, skin side down.20181027_194503[1]
  4. Leave in pan without touching until the skin browns and releases from bottom of pan, 7 or 8 minutes.
  5. Once chicken can be flipped easily, turn to brown bottom of thighs 2 or 3 minutes.20181027_195021[1]
  6. Remove thighs from pan and set aside.
  7. Add onions and garlic to pan and saute until onions start to turn translucent.
  8. Add white wine and scrape browned bits from the bottom of the pan.
  9. Stir in tomato paste, followed by stock. Then add oregano
  10. Return the chicken thighs to pan, skin side up.20181027_195937[1]
  11. Reduce heat and bring sauce to a simmer. Cover and cook for 25-30 minutes, or until chicken thighs are tender and cooked through.
  12. Remove thighs and sprigs of oregano from sauce.
  13. Blend sauce using an immersion blender, or by carefully blending in counter top blender.
  14. Turn off heat and stir in 2 Tbsp of cold butter to thicken.20181027_204416[1]
  15. Serve thighs with rice or mashed potatoes.20181027_205206[1]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s