Braised Chicken

Braised Chicken – Chicken thighs with crispy skin braised in white wine, chicken broth, and carrots until the meat falls off the bone and the sauce tastes like you worked real hard. You really didn’t!

We all love chicken thighs, but there’s something about braising them that just feels right. When you hear about braising something it almost makes you scared to try because you think it takes a very long time. But it’s really very easy to make. There are basically only a couple steps. You sear the chicken and the veggies, and then the oven does all the heavy lifting.

The result is a one pan dinner that’s incredibly delicious with crispy chicken thighs braised low and slow in a rich white wine sauce with mushrooms and carrots. This is a simple rustic dish that tastes impressive. Perfect for a weeknight dinner or a fancy Sunday supper.

Here’s what you need to make this Braised Chicken.

• Bone-in skin-on chicken thighs: Leave the bone in and skin on because this is what we need for braising. Breasts can work too but thighs have more fat and more flavor. Chicken breasts tend to dry out during braising while thighs stay nice and juicy.
• Dry white wine: You’ll need a good white wine with good acidity like Sauvignon Blanc because it’s crisp and dry and it deglazes beautifully. A close second would be a Pinot Grigio which is lighter and more neutral but still great for braising. Unoaked Chardonnay also works. Avoid anything sweet or off dry like Riesling or Moscato because they will make the sauce sweet.
• Tomato Paste: One tablespoon is all you need but it’s really important to add it because it adds depth and richness to the sauce. You want to make sure to cook it in the pan for a full minute before the wine goes in, otherwise it will taste raw and sharp.
• Chicken broth: Always low sodium or no sodium. We’re already seasoning the chicken so we don’t need extra salt.
• Mushrooms and Carrots: Cremini or white mushrooms will both work. Add these before the chicken goes back in the pan so they braise alongside it for the full 40 minutes.
• Bay leaf: This is an underestimated herb but perfect in braising because it will add floral and herbal depth to the sauce. Just make sure to remove it before serving, nobody wants to bite into that.

Preheat the oven to 350°F. Pat the chicken thighs dry and season generously on both sides with salt and pepper. This is my most important tip, if you don’t pat them dry, the thighs will not end up crisp. You want that golden crust.

Heat the olive oil in a large oven safe skillet or Dutch oven over medium high heat until shimmering. Add the chicken thighs skin side down and leave them alone for 5 to 7 minutes until the skin is deeply golden and crisp. Flip and cook for another 3 minutes. Remove and set aside. The chicken is not cooked through yet and that is fine.

In the same pan, cook the onion for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds. Add the tomato paste and stir for a full minute. Pour in the white wine and let it bubble for 2 minutes while scraping up everything from the bottom of the pan.

Add the chicken broth, thyme, paprika, and bay leaf. Stir in the carrots and mushrooms. Return the chicken to the pan skin side up, nestled into the vegetables with the skin sitting above the liquid.

Cover and transfer to the oven. Braise for 35 to 40 minutes until the chicken is cooked through and tender. Remove the bay leaf. Spoon sauce over the chicken and finish with fresh parsley.

The skin is not crispy after braising: This can happen if you fully submerge the thighs in liquid during braising. Make sure the skin is above the liquid for the entire oven time.

The sauce is too thin: Remove the chicken and vegetables and simmer the liquid on the stovetop over medium heat for 5 to 10 minutes until it reduces to the consistency you want. The gelatin from the bones will help it thicken naturally as it reduces. Do not add flour or cornstarch unless you have reduced the sauce first and it is still not thickening.

The chicken is dry: It was overcooked or the braising liquid was too low. Check the chicken at 35 minutes. It should read 165°F at the thickest part. Also make sure there was enough liquid to create a humid environment in the covered pan. If the pan was not fully covered the chicken steamed unevenly and dried out on the exposed parts.

What to Serve with Braised Chicken

Mashed potatoes are ideal here. The braising sauce spoons over mashed potatoes like a gravy and every bite has everything in it. Creamy polenta is equally good and arguably more elegant. Crusty bread to mop the pan is non negotiable regardless of what else is on the table. A simple green salad on the side is all you need to round out the meal.

35 minutes mins

Mashed Potatoes

30 minutes mins

Creamy Polenta

18 hours hrs 50 minutes mins

No Knead Bread

10 minutes mins

Arugula Salad

Fridge: Store in an airtight container with the braising liquid for up to 4 days in the refrigerator. The skin will soften overnight which is the one honest downside of braised chicken. 

Reheating: Reheat in a covered skillet over low heat with a splash of broth. 

Freezing: This braised chicken also freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently. The flavor only improves with time.