There’s just something about biting into a perfectly crispy chicken thigh that feels like a reward at the end of a long day. Maybe it’s the way the skin crackles under your teeth or how the flavors meld together from the braising. It’s kind of like the culinary equivalent of your favorite pair of worn-in sneakers—comforting, but with a bit of a surprise edge.
Steps
- Gather and prepare all ingredients according to the recipe and preheat the oven to 350°F.
- Pat the chicken thighs dry, then season with olive oil, salt, pepper, paprika, and granulated onion.
- Heat olive oil in a cast-iron pan over medium-high heat. Sear the chicken thighs skin-side down until golden brown, then flip and sear the other side. Remove the chicken from the pan.
- Add sliced onions to the pan and sauté until golden. Stir in garlic and Italian seasoning, then add tomato paste and cook briefly.
- Pour in the wine and let it reduce completely. Add chicken stock, chopped tomatoes with juices, and olives, stirring to combine.
- Nestle the chicken thighs back into the pan, skin side up, and place the pan in the oven. Braise uncovered for 45 to 50 minutes until the chicken is cooked and the skin is crisp.
- Sprinkle fresh thyme or parsley over the chicken before serving. Serve with pasta, couscous, quinoa, or mashed potatoes to soak up the sauce.
Ingredients
- 6 chicken thighs, skin on and bone-in
- Approximately 6 tablespoons of olive oil, divided
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon granulated onion
- 2 onions, quartered and sliced
- 6 cloves garlic, pressed
- 1 teaspoon Italian seasoning
- 1 tablespoon tomato paste
- ½ cup white wine (optional)
- ½ cup chicken stock
- 1 (28 ounce) can whole, peeled tomatoes, roughly chopped, with juices reserved
- ½ cup pitted Kalamata or green olives, or a combination of both
- 1 tablespoon fresh thyme leaves or flat-leaf parsley
FAQ
- Can I make this recipe without using white wine?
- Absolutely, you can omit the white wine if you prefer. Substitute it with additional chicken stock or add a small squeeze of lemon juice for a hint of brightness.
- What type of pan is best for braising chicken thighs?
- A cast-iron skillet or a heavy-bottomed, oven-safe pan is ideal for this recipe. These pans retain heat well, allowing you to achieve a beautiful sear on the chicken and then transition seamlessly to the oven for braising.
- What should I serve with braised chicken thighs?
- This dish pairs wonderfully with a variety of sides such as pappardelle pasta, couscous, quinoa, rice, or garlic mashed potatoes. You can also enjoy it with rustic bread to soak up the savory sauce.
- How do I ensure the chicken skin becomes crispy?
- To achieve crispy chicken skin, make sure to pat the chicken thighs dry thoroughly before cooking. This will help them brown nicely when seared in a hot pan.
- Can I prepare this dish with other types of chicken?
- While this recipe specifically calls for chicken thighs, you can experiment with other cuts. However, cooking times may vary, and the flavor and texture might differ slightly.
Tips
- Ensure chicken thighs are dry: Pat the chicken thighs dry with a paper towel before cooking to achieve a beautifully browned and crispy skin.
- Use a heavy-bottomed pan: Opt for a cast-iron skillet or other heavy-bottom, oven-safe pan for effective heat conduction. This helps in searing the chicken perfectly and allows for easy transfer to the oven.
- Adjust the wine to preference: If you prefer not to use wine, you can substitute it with extra chicken stock or a squeeze of lemon for added brightness.
- Pair with complementary sides: Serve the braised chicken thighs with sides like pappardelle pasta, couscous, quinoa, or garlic mashed potatoes to make the most of the rich sauce.
Equipment
- Cast-iron skillet or heavy-bottom enameled pan (oven-safe braising pan)
- Garlic press (for pressing garlic cloves)
