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Tender and juicy Braised Chicken Thighs are seasoned and pan-seared, then baked with lightly sautéed vegetables in a delicious broth. This is the perfect warm and comforting family meal! Chicken thighs always cook up so moist and flavorful!
Braised chicken thighs make an easy, elegant entrée that the whole family with love! Juicy chicken thighs and mushrooms in a savory white wine sauce make for a delicious recipe that will be on rotation all year long! Just sear and bake everything together in the oven and dinner’s ready!
This braised chicken thighs recipe pulls out all the stops! Bone-in, skin-on chicken thighs seasoned Middle Eastern style and pan-seared until golden, then gently braised in an aromatic wine, garlic, and mushroom sauce.
For this braised chicken thighs recipe, the thighs are seasoned with a make-it-yourself Cajun seasoning before their skin is browned in a hot skillet. A mixture of oil and butter keeps the latter from burning while searing and infusing the chicken thighs with buttery flavor from the start.
These braised chicken thighs are no joke. They’re super flavorful, fall-off-the-bone tender, and thankfully you only need ONE pan to make them! So, what is braising exactly?
Cozy up with a warm pot of braised chicken thighs with onions, carrots, and white wine gravy. The simple, flavorful, tender chicken is delicious over mashed potatoes, with rice, or alongside a loaf of crusty bread.
Braised Chicken Thighs have homey comfort food vibes, but the garlic (plenty of it!), herbs, and generous glug of white wine give it an elevated taste. The contrast between the crispy skin and tender, juicy interior makes this recipe irresistible! Email Me the Recipe! Enter your email below to save this recipe to your free Well Plated recipe box. *
My braised chicken thighs recipe features chicken with a crispy skin, gently cooked in a savory sauce, brimming with tomatoes, garlic, briny olives, a touch of white wine and herbs, perfect to serve when you're craving a bit of extra coziness and warmth!
Preheat oven to 400 degrees (set oven rack in center). Heat olive oil in a 5-quart braiser or saute pan over medium-high heat. Dab chicken thighs dry with paper towels on both sides, and season both sides with salt and pepper. Brown chicken thighs: Place chicken thighs in braiser spacing evenly apart.
Dredge chicken in the flour mixture, shaking off any excess. Heat 1 tablespoon of oil in a large Dutch oven or sauté pan over medium-high heat. Working in two batches to avoid overcrowding the pan, sear the chicken 2-3 minutes per side, or until golden. Transfer to a plate. Repeat with remaining oil and chicken.