Fall-off-the-bone tender and flavorful braised chicken thighs provide an economical one-pot meal for the family. Elegant, cheap, and easy- who could ask for more?
You already know that chicken thighs are my go-to when I want cheap and easy for dinner. Plus, I always have a stash in the freezer because we stock up when they go on sale.
What I love about braising is that it’s mostly hands-off, with the oven or stove doing all the work. While searing the chicken and sautéing the aromatics add more flavor, just throwing everything in a Dutch oven works great when good enough is good enough to get dinner on the table.
What Braising Does for Chicken Thighs
Braising is a simple, low-temperature, high-moisture cooking technique that results in fall-off-the-bone, juicy meat. Certain cuts of beef, pork, lamb, and chicken have more connective tissue and higher fat content than other cuts that are tender with just a quick sear.
But the liquid these thighs simmer into tender juiciness in isn’t just tasteless water. Broth, wine, and your choice of spices will enhance that mouthwatering goodness.
How to Braise Chicken Thighs
- Season the chicken thighs and sear them.
- Sauté the aromatics, then add the tomatoes and liquids.
- Add the vegetables, return the chicken to the pan, cover it, and braise it in the oven or simmer until the chicken and carrots are tender.
Recipe Twists
- Add extra vegetables: green beans, asparagus, mushrooms, and corn on the cob all work well here. For a truly one-pot meal, add chopped potatoes or yams.
- Pouring in a little heavy cream close to the end of the braising process will create a decadent cream sauce.
Make-Ahead and Leftover Makeovers
Make this the day before and reheat it in the oven for an easy weeknight meal. It will last in the fridge for 3-4 days or the freezer for 4-5 months.
Divide leftovers into portion-size packages, and freeze them for a quick emergency dinner for your future self.
Leftover chicken and vegetables make for a great chicken soup. Remove the chicken from the bone (save them for stock), chop the vegetables a little finer, add rice and a little more broth, and simmer until the rice is done.
What Goes With Braised Chicken Thighs
My two top faves are jasmine rice and garlic mashed potatoes because they benefit from the fantastic broth. Parmesan-crusted asparagus is an excellent side. And for dessert, I highly recommend peach cobbler.
More Charming Chicken Recipes to Try
Watch How to Make It
This blog post was originally published in October 2013 and has been updated with additional tips, new photos, and a video.