Name: Braised Chicken Thighs
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 pounds bone-in chicken thighs, skin-on; 2 tbsp olive oil; 4 heads garlic, separated into cloves, unpeeled; 1 tbsp Dijon mustard; 4 sprigs fresh thyme; ½ cup beef stock; 1 tsp kosher salt; 1 tsp black pepper

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These Braised Chicken Thighs are a comforting and flavorful dish, perfect for chilly days. The chicken is slow-cooked in a rich garlic and beef stock sauce, resulting in tender, juicy meat that falls off the bone. It’s the ultimate in comfort food, with a savory sauce that’s both rich and aromatic. Whether you’re serving it for a weeknight dinner or a special occasion, this dish is sure to impress.

Why You’ll Love This Recipe

Braised chicken thighs are the epitome of comfort food. Cooking the chicken low and slow infuses it with incredible flavor, while the garlic and beef stock create a rich sauce that’s perfect for drizzling over the meat. The skin crisps up during searing, while the meat becomes tender and juicy as it braises. This dish is easy to prepare, but the depth of flavor makes it feel special. With just a few simple ingredients, you can create a dish that feels like it’s been cooking for hours, yet it’s ready in just over an hour. Braised Chicken Thighs

Ingredients

4 pounds bone-in chicken thighs, skin-on
2 tablespoons olive oil
4 heads garlic, separated into cloves, unpeeled
1 tablespoon Dijon mustard
4 sprigs fresh thyme
1/2 cup beef stock
1 teaspoon kosher salt
1 teaspoon black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sear the Chicken:
In a large Dutch oven, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper on both sides and add to the pot skin side down. (You may need to work in batches.)
Cook the chicken until the skin is crispy and golden brown, about 4-5 minutes. Flip and cook the other side until crispy. Transfer the cooked chicken to a plate and repeat with the remaining pieces.
Cook the Garlic:
Pour off all but two tablespoons of fat in the pot. Add the garlic cloves and sauté until golden brown, about 1-2 minutes.
Deglaze the Pot:
Add the Dijon mustard and beef stock, then bring the braising liquid to a boil, scraping the bottom of the pot with a wooden spoon to release any browned bits.
Braise the Chicken:
Return the chicken to the pot and top with the sprigs of thyme. Cover and cook on medium-low heat for 45 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Make the Sauce:
Transfer the chicken to a serving platter and cover with foil. Using an immersion blender, puree the garlic and braising liquid until smooth.
Finish the Sauce:
Bring the mixture to a simmer over medium-high heat. Season with salt and pepper to taste.
Uncover the chicken and top it with the sauce. Serve immediately.

Servings and Timing

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Add Vegetables: You can add carrots, onions, or potatoes to the pot for a one-pan meal. Simply add them along with the chicken to braise.
Use Chicken Breasts: While chicken thighs are perfect for braising due to their richness, you can use chicken breasts as well. Just keep in mind that they may cook faster, so adjust the braising time accordingly.
Make It Spicy: Add a pinch of red pepper flakes to the sauce for a little heat. You could also use a spicy mustard for an extra kick.
Herb Variations: If you don’t have fresh thyme, you can substitute with rosemary or oregano for a slightly different flavor profile.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over low heat or in the microwave. To maintain moisture, cover the chicken and sauce with a lid or damp paper towel when reheating.

FAQs

Can I use boneless chicken thighs?

Yes, boneless chicken thighs can be used, but the cooking time may be shorter. Be sure to check the internal temperature to ensure they are fully cooked.

How can I make the sauce thicker?

If you prefer a thicker sauce, you can simmer the sauce longer to reduce it or add a bit of cornstarch slurry (cornstarch mixed with water) to thicken it.

Can I use chicken broth instead of beef stock?

Yes, chicken broth can be used as a substitute for beef stock. However, beef stock will give the sauce a richer flavor.

Can I braise this chicken in the oven instead of on the stove?

Yes, you can transfer the pot to a preheated 350°F (175°C) oven after adding the chicken and cover it to braise. The cooking time will be the same.

Can I make this ahead of time?

Yes, this dish can be made ahead of time. Braised chicken thighs often taste even better the next day as the flavors have more time to meld. Reheat gently when you’re ready to serve.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (74°C). You can check with a meat thermometer for accuracy.

Can I freeze leftovers?

Yes, you can freeze the braised chicken thighs in an airtight container for up to 3 months. Reheat in the oven or on the stove when ready to serve.

Can I use a slow cooker for this recipe?

Yes, you can transfer the seared chicken and braising liquid to a slow cooker and cook on low for 4-6 hours, or until the chicken is tender and fully cooked.

Conclusion

These Braised Chicken Thighs are the ultimate comfort food. The slow cooking process makes the chicken incredibly tender, while the rich garlic and beef stock sauce elevates the flavor to a whole new level. With minimal prep and easy-to-follow steps, this dish is perfect for busy weeknights or a special dinner. Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce!