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Restaurant-Quality Crispy Skin Braised Chicken Thighs with White Wine & Herbs

Close-up of a single, perfectly cooked braised chicken thighs piece with crispy, browned skin resting in its savory pan sauce.
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You can make truly tender, fall-off-the-bone braised chicken thighs with crispy skin using this simple, one-pot Dutch oven method. This recipe delivers rich, savory flavor perfect for a cozy weeknight dinner.

Ingredients

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  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour (for dredging)
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup dry white wine (like Pinot Grigio)
  • 1 cup low-sodium chicken broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Season the skin side generously with salt and pepper. Lightly dredge the chicken thighs in flour, shaking off any excess.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Place the chicken thighs skin-side down in the hot oil. Sear for 6 to 8 minutes until the skin is deeply golden brown and crisp. Do not move the chicken while searing.
  3. Remove the chicken thighs from the pot and set them aside, leaving about 1 tablespoon of rendered fat in the pot. If there is too much fat, pour some out.
  4. Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3 minutes. This concentrates the flavor.
  6. Add the chicken broth, thyme, rosemary, and bay leaf to the pot. Bring the liquid to a gentle simmer.
  7. Return the seared chicken thighs to the pot, skin-side up, making sure the skin stays above the liquid as much as possible.
  8. Cover the Dutch oven tightly with a lid and transfer it to a preheated oven at 325°F (160°C). Braise for 45 to 55 minutes, or until the chicken is very tender and reaches an internal temperature of 175°F (80°C).
  9. Carefully remove the chicken from the pot. If you want a thicker sauce, place the Dutch oven back on the stovetop over medium heat and simmer uncovered for 5 to 10 minutes until the sauce reduces to your liking. Discard the herb stems and bay leaf.
  10. Serve the tender braised chicken thighs immediately over mashed potatoes or rice, spooning the savory pan sauce over the top.

Notes

  • For the crispiest skin, do not skip the initial searing step. The flour coating helps achieve a better crust.
  • If you prefer a richer color in your braising liquid, substitute half of the white wine with dry sherry or use red wine for a deeper flavor profile.
  • This dish is excellent made ahead. Cool the chicken and sauce completely, then refrigerate. Reheat gently on the stovetop, crisping the skin again briefly under the broiler before serving if needed.

Nutrition

Find it online: https://yumdrizzle.com/braised-chicken-thighs-crispy-skin-dutch-oven/