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Braised Chicken

Braised chicken thighs braised in a Dutch oven until very tender, with a glossy broth made from chicken broth, white wine, garlic, carrots, and herbs. Bone-in, skin-on searing creates a deeply golden base for a rich, flavorful braise.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

bone-in skin-on chicken thighs
  • 1 bone-in skin-on chicken thighs Use 4–6 thighs total, depending on size.
chicken braising liquid
  • 1 cup chicken broth
  • 0.5 cup dry white wine
vegetables and aromatics
  • 1 onion, diced
  • 3 carrots, sliced
  • 4 garlic, smashed
  • 2 tbsp tomato paste
fat and finishing
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter Swirl in at the end for gloss.
  • 2 fresh thyme Use 2 sprigs.
  • 1 fresh rosemary Use 1 sprig.
  • 1 bay leaf
  • 1 Salt and pepper to taste Season chicken generously at the start.
  • 1 Fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Preheat and season
  1. Preheat the oven to 325F, then season the chicken thighs generously with salt and pepper.
  2. Heat the olive oil in a Dutch oven over medium-high heat until shimmering.
Sear the chicken
  1. Sear the chicken skin-side down for 6-7 minutes until deeply golden, then remove to a plate.
Build the aromatic base
  1. Sauté the diced onion and sliced carrots for 4 minutes.
  2. Add the smashed garlic and tomato paste, then cook for 2 minutes.
  3. Deglaze with the dry white wine and simmer for 2 minutes.
Braise
  1. Add the chicken broth, fresh thyme, fresh rosemary, and bay leaf, then return the chicken skin-side up.
  2. Cover and braise in the oven for 35-40 minutes, until the chicken is very tender.
Finish and serve
  1. Swirl in the unsalted butter to enrich the braising liquid.
  2. Remove the bay leaf and herbs, then garnish with fresh parsley before serving.

Notes

For the deepest flavor, let the chicken sear undisturbed until the skin is truly deeply golden, then deglaze thoroughly to lift the browned bits. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently. Freezing is not recommended for the best texture, especially on the skin. For a lower-fat option, use less olive oil (still enough to sear) and skip the butter swirl, then finish with a splash of broth to maintain sauce body.