Braised Chicken Thighs

Braising is a superb cooking method used to tenderize tougher cuts of meat, such as brisket, pork shoulder or lamb shanks. While chicken thighs are not considered a tough cut of meat, the process of braising makes them succulent and juicy. Turkey thighs and breast, or chicken breasts are also wonderful when braised.

Recipe: Braised Chicken Thighs


  • 6 large chicken thighs
  • 1 tablespoon poultry seasoning
  • 1 teaspoon sea salt
  • 1/4 teaspoon Aleppo pepper
  • 1 teaspoon chopped garlic
  • 2 teaspoon + 1 tablespoon Olive oil
  • Large onion, thinly sliced
  • 3 cups low sodium chicken broth
  • 1 tablespoon cold butter, cut into pieces


  1. In a small bowl mix the poultry seasoning, salt, Aleppo pepper, garlic and 2 teaspoons of olive oil, forming a paste.
  2. Rub each chicken thigh on both sides with the spice paste. Let the chicken marinate for 1 hour to overnight.
  3. In a large deep skillet over medium high flame, heat the remaining 1 tablespoon of olive oil.
  4. Brown the chicken thighs on both sides, remove from the pan and reserve on a plate.
  5. Add the sliced onions, cook for 3-4 minutes, until softened.
  6. Pour the chicken broth into the pan, stirring and scraping up any bits that are stuck to the bottom of the pan.
  7. Return the chicken to the pan.
  8. Lower the heat to medium low, cover the pan, and let the chicken braise for 30 minutes.
  9. When the chicken is done, remove it from the pan and place onto a serving platter. Cover it with foil to keep it warm.
  10. Turn the heat up to high, and reduce the sauce by about half or until slightly thickened.
  11. Turn off the heat, stir in the butter pieces one at a time, until they are incorporated into the sauce.
  12. Spoon the sauce over the chicken thighs.

Preparation time: 5 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 6

Cheryl D Lee on Foodista

4 thoughts on “Braised Chicken Thighs”

  1. The Aleppo is a nice touch. This is a great meal in the winter too when you can toss in tons of veggies as well. They just melt in your mouth…kind of like those onions!

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