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Braised Chicken Thighs

Tasty braised chicken thighs

Ingredients

Instructions

  • Heat a heavy skillet on medium-high heat.
  • Wash and dry chicken thighs and sprinkle with salt, pepper and paprika.
  • Sear thighs skin-down in the skilled for a couple of minutes until they are browned and have released some fat.
  • Turn over and sear other side for a couple of minutes. Set aside on a plate.
  • Reduce head to medium-low.
  • Julienne the onion and red pepper and cook for five minutes or so, until soft.
  • Mince garlic and add, stirring for a couple of minutes.
  • Deglaze pan with white wine and scrape bottom to lift stuck-on flavour.
  • Preheat oven to 375° Fahrenheit.
  • Add chicken stock, lemon juice, lemon zest and cumin.
  • Place chicken thighs and any drippings in the skillet skin-up so they are partially covered in liquid.
  • Bring liquid to a boil, then transfer skillet to oven and bake for 45 minutes or so, until chicken is cooked through and liquid has reduced.
  • Remove chicken and aromatics to a serving tray. If you want, further reduce the liquid on the stovetop (you can add a roux here to thicken it) and pour over the chicken.
  • Serve with rice or salad.

Before going in oven
Before going in oven

After coming out of oven
After coming out of oven

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