Crispy Braised Chicken Thighs

This is a fantastic weeknight dinner! Chicken thighs are braised in aromatics like white wine and fennel, then placed under the broiler to crisp the skin.


Over the years of cooking, I have found that I now gravitate more toward things like skin-on bone-in pieces of the chicken rather than the very popular boneless skinless chicken breasts. I do like using boneless skinless chicken breasts sometimes, but they are so easy to dry out, even when cooking perfectly to temperature.  These crispy braised chicken thighs might be my second favorite chicken dish ever, behind the Buttermilk Fried Chicken I made a few weeks back.  The chicken thighs have the crispiest crackled skin on top, and succulent braised meat in the middle.  This dish is much less complicated than the fried chicken, so if you’re looking for a relatively simple and fantastic dish, give this one a try.  Here’s how:

Start by browning the chicken thighs skin side down. Saute fennel and onion in the pan, then add wine, crushed red pepper, olives, lemon zest, thyme, and chicken stock.

Pop the pan in the oven for 20 minutes until the chicken has cooked through.

Turn the broiler on high, and cook the chicken for 2 minutes to brown and crisp up the skin (watch carefully).  Serve and enjoy!

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5 from 2 votes

Crispy Braised Chicken Thighs

This is a fantastic weeknight dinner! Chicken thighs are braised in aromatics like white wine and fennel, then placed under the broiler to crisp the skin.
Course Main Course
Cuisine American
Keyword braised chicken thighs
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 805kcal

Ingredients

  • 3 lbs chicken thighs skin-on and bone-in (I had 5)
  • 1 cup finely chopped yellow onion
  • 1 cup julienned fennel bulb
  • 2 garlic cloves minced (1 tbsp)
  • 1/4 cup dry white wine
  • 1/2 cup greek olives green or brown
  • pinch of red pepper flakes
  • 1 bay leaf
  • 4 strips lemon zest removed with vegetable peeler
  • 10 sprigs fresh thyme
  • 1 cup chicken stock

Instructions

  • Preheat the oven to 375 degrees F.
  • Heat up an ovenproof skillet over medium high heat, and add the chicken thighs to the pan, skin side down (no need to oil the pan, there should be enough fat in the skin).  Cook for 5 minutes until the skin has browned, then sear on the other side for 1 minute.  Remove the chicken from the pan, and use a paper towel to soak up most of the fat (be careful to leave the brown bits on the bottom of the pan so you can incorporate it into the sauce).  Reduce the heat to medium low, and add the fennel and onion to the pan. Saute for 10 minutes until softened, then add the garlic and saute for 1 more minute.
  • Add the white wine to the pan, and bump the heat up to medium high.  Simmer for 2 minutes.  Add the crushed red pepper, olives, lemon zest strips, bay leaf, thyme, and chicken stock, and bring to a boil.
  • Return the chicken to the pan skin side up and place in the oven to cook for 20 minutes.
  • Turn the broiler on high, and cook the chicken for 2 minutes to brown and crisp up the skin (watch carefully).  Serve and enjoy!

Nutrition

Calories: 805kcal | Carbohydrates: 4g | Protein: 57g | Fat: 59g | Saturated Fat: 15g | Cholesterol: 335mg | Sodium: 611mg | Potassium: 771mg | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 0.5mg | Calcium: 39mg | Iron: 2.5mg