Description
This Braised Chicken Thighs recipe offers tender, juicy chicken with crispy skin infused with fragrant herbs, olives, and a bright lemon-infused braising liquid. Cooked slowly in the oven after searing, the dish balances savory, tangy, and aromatic flavors for a comforting Mediterranean-inspired meal perfect for any occasion.
Ingredients
Chicken and Seasoning
- 6 bone-in, skin-on chicken thighs
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon paprika
Cooking Fats
- 6 tablespoons extra virgin olive oil, divided
- 3 tablespoons butter
Aromatics and Flavorings
- 1 yellow onion, diced
- 4 cloves garlic, thinly sliced
- 1 teaspoon homemade Italian seasoning
- 1 tablespoon Dijon mustard
- ½ cup dry white wine (or substitute chicken stock)
- 1 cup chicken stock
- Zest and juice of 1 lemon
- ½ cup Castelvetrano olives
- 1 tablespoon olive brine (from the olives)
- 1 tablespoon fresh thyme leaves
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for braising the chicken.
- Season the chicken: Thoroughly pat the chicken thighs dry to ensure crispy skin, then generously season all sides with sea salt, freshly ground black pepper, and paprika for flavor and color.
- Sear the chicken: Heat 3 tablespoons of olive oil in a large oven-safe Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear without moving for 6 to 8 minutes until the skin is deeply golden and crispy. Flip and cook the other side for 3 to 4 minutes. Remove chicken from the pan and set aside, leaving the browned bits.
- Build the base: Reduce heat to medium. Add the remaining olive oil if needed and melt butter if desired for richness. Cook the diced onion with a pinch of salt until soft and lightly golden, about 5 to 7 minutes. Stir in the sliced garlic for 30 seconds until fragrant, then add the Italian seasoning and Dijon mustard, mixing well to combine flavors.
- Deglaze the pan: Pour in the dry white wine (or chicken stock if preferred) and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let this simmer gently for 2 to 3 minutes to reduce slightly and concentrate flavors.
- Add the braising liquid: Stir in the chicken stock, lemon zest and lemon juice, Castelvetrano olives, olive brine, and fresh thyme leaves. Bring the mixture to a gentle simmer to prepare for the oven phase.
- Braise the chicken: Place the chicken thighs back into the pan skin-side up, making sure the braising liquid comes about halfway up the sides but does not cover the skin. Cover tightly with a lid or aluminum foil to trap steam and moisture. Transfer the Dutch oven to the preheated oven and cook for 35 to 40 minutes until the chicken is tender and reaches an internal temperature of approximately 180°F (82°C).
- Finish and serve: Remove the lid and cook uncovered for the last 10 minutes to allow the skin to crisp up further. Taste the sauce and adjust salt as needed. Sprinkle with fresh chopped parsley for garnish and serve alongside the flavorful pan sauce. Enjoy your delicious, comforting braised chicken thighs!
Notes
- Patting chicken skin dry is essential for crispiness during searing.
- Use a heavy, oven-safe Dutch oven or similar pot to braise and finish cooking in the oven.
- Castelvetrano olives add a mild, buttery flavor but can be substituted with green olives if unavailable.
- White wine can be replaced with chicken stock for a non-alcoholic version.
- Adjust seasoning at the end to balance saltiness from olives and brine.
- Internal chicken temperature should be at least 165°F, but 180°F ensures tender braised meat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
