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
- In a small bowl mix the poultry seasoning, salt, Aleppo pepper, garlic and 2 teaspoons of olive oil, forming a paste.
- Rub each chicken thigh on both sides with the spice paste. Let the chicken marinate for 1 hour to overnight.
- In a large deep skillet over medium high flame, heat the remaining 1 tablespoon of olive oil.
- Brown the chicken thighs on both sides, remove from the pan and reserve on a plate.
- Add the sliced onions, cook for 3-4 minutes, until softened.
- Pour the chicken broth into the pan, stirring and scraping up any bits that are stuck to the bottom of the pan.
- Return the chicken to the pan.
- Lower the heat to medium low, cover the pan, and let the chicken braise for 30 minutes.
- When the chicken is done, remove it from the pan and place onto a serving platter. Cover it with foil to keep it warm.
- Turn the heat up to high, and reduce the sauce by about half or until slightly thickened.
- Turn off the heat, stir in the butter pieces one at a time, until they are incorporated into the sauce.
- Spoon the sauce over the chicken thighs.
Preparation time: 5 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield): 6