Name: Braised Chicken Thighs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 2 lbs. boneless skinless chicken breasts; 2 leeks, 1/2" half moons; 3 cloves garlic, minced; 2 tbsp sage, minced; 1/2 c white wine; 1 c chicken broth; 4 carrots, 1/2" pieces

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These Braised Chicken Thighs are crispy on the outside and juicy on the inside. Soaked in a white wine and chicken broth liquid and veggies it’s a great way to switch up chicken thighs.

Chicken thighs are super affordable. I truly believe they are underestimated and not enjoyed enough! If you are looking for a new chicken thigh recipe, this is it! The sauce is made with white wine which puts this dish over the top.

What is braised chicken?

If you are new to cooking or to the term “braised” you may be wondering what exactly it means. When you braise meat you are using two techniques. The first is browning the outside of the skin with the second technique allowing the meat to cook through in the sauce or liquid of the dish. For the chicken thighs to cook through, you will want to ensure you cover the skillet or Dutch oven that you cook with.

What is a good braising liquid?

For this easy skillet chicken pot pie recipe, I use a combination of white wine and chicken stock as the braising liquid. You can use just about any liquid that you have on hand:

white or red wine
vinegar
vermouth
beer
beef, chicken or vegetable stock or broth
water
heavy cream

How do I know the chicken thighs are done?

When you have an internal temperature of 170° on an instant read thermometer, the chicken thighs are ready to enjoy!

Ingredients for Braised Chicken Thighs

boneless skinless chicken breasts
leeks
garlic
sage
white wine
chicken broth
carrots

How to Make Braised Chicken

In a cast iron skillet or Dutch oven, heat olive oil. Season both sides of the chicken thighs with salt and pepper. Place in the skillet and brown on both sides. Once the skin has been browned, remove and set aside.

Next, add the leeks and garlic. Cook for about 5-7 minutes until softened.

Next, stir in the sage, white wine, chicken broth and carrots.

Return the chicken thighs and the accumulated juices to the skillet. Cover and cook for 15-20 minutes until the chicken is cooked through.

How to store leftovers

Should you happen to have leftovers, place in an air tight container and keep in the refrigerator for 2-3 days.

To reheat any leftovers, I recommend returning back into the skillet and heating through. You can also heat the chicken thighs back up in the air fryer at 350° for 2-4 minutes until warm and the veggies in the microwave.

MORE DELICIOUS CHICKEN RECIPES:

Yield: 4