Get ready to transform an ordinary dinner into an extraordinary culinary experience with these mouthwatering braised chicken thighs! Imagine tender, golden-brown chicken nestled among perfectly cooked potatoes, swimming in a rich, flavorful broth that will have your family begging for seconds. This one-pan wonder combines the simplicity of home cooking with restaurant-quality flavors that will make you feel like a professional chef in your own kitchen.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 4 medium potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 chicken thighs, 4 medium potatoes (diced), 1 onion (chopped), 3 cloves of garlic (minced), 2 cups of chicken broth, 2 tablespoons of olive oil, 1 teaspoon of thyme, and salt and pepper to taste.
- Preheat your oven to 350°F (175°C) to prepare for braising the chicken.
- In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear them for about 5-7 minutes until they are golden brown. Flip the thighs and sear the other side for another 5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the diced potatoes to the skillet, stirring to combine them with the onions and garlic. Cook for about 5 minutes, allowing the potatoes to slightly brown.
- Pour in the chicken broth, scraping the bottom of the skillet to deglaze it and incorporate any browned bits. Add the thyme, and season with salt and pepper to taste.
- Return the seared chicken thighs to the skillet, placing them on top of the potatoes. Ensure the chicken is partially submerged in the broth for even cooking.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Braise for 1 hour and 15 minutes, or until the chicken is tender and the potatoes are cooked through.
- Once done, carefully remove the skillet from the oven. Let it rest for about 5 minutes before serving. This will allow the juices to redistribute in the chicken.
- Serve the braised chicken thighs hot, spooning the flavorful broth and potatoes over the top. Enjoy your delicious, hearty meal!
Tips
- Choose bone-in, skin-on chicken thighs for maximum flavor and moisture. The skin helps keep the meat juicy during the long braising process.
- Pat the chicken thighs dry before searing to ensure a beautiful golden-brown crust that locks in flavor.
- Don't rush the searing process - those golden-brown bits (called fond) add incredible depth to your dish's overall flavor.
- Use a heavy-bottomed skillet or Dutch oven that can go from stovetop to oven for even heat distribution.
- For extra richness, you can substitute some of the chicken broth with white wine or add a splash of fresh herbs like rosemary or parsley before serving.
- Let the dish rest for 5 minutes after cooking to allow the juices to redistribute, ensuring each bite is perfectly moist and tender.
- If you prefer a thicker sauce, you can remove the chicken and potatoes after cooking and reduce the remaining liquid on the stovetop for a few minutes.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 120mg
