Braised Chicken Thighs

5 from 4 votes

This braised chicken thighs recipe combines bacon, vegetables, and a rich wine-infused gravy for a flavorful, one-pan meal. Simple ingredients and easy steps make it a great choice for a delicious dinner any night of the week.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Calories: 425kcal

Author: Ned Adams

Equipment

12" cast iron skillet

Ingredients

2 slices bacon cut into small strips
2 pounds chicken thighs boneless, skinless
1 medium onion diced
2 carrots diced
2 ribs celery diced
2 tablespoons flour
¼ cup dry white wine
2 cups chicken stock

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Instructions

Heat a dutch oven or chicken fryer over low heat.
Add the bacon strips and cook slowly until crisp and most of the fat has been rendered..
Removed the bacon and reserve for later.
Crank the heat to high. Season your chicken thighs liberally with salt and freshly ground black pepper. Place in the pan and sear for about 2 minutes on both sides until nice and golden brown. The goal is not to fully cook the chicken at this point, just brown it. Depending on the size of your pan, you may need to work in batches to give your chicken enough surface area to brown evenly.
Reduce heat to medium and remove chicken. If your pan is starting to look dry, you may need to add a drizzle of oil before adding your vegetables. Sprinkle with salt and pepper and sauté vegetables until tender.
Add flour and cook while stirring for 1 minute.
Add white wine and cook for another minute. The wine will soften any brown bits stuck to the bottom of your pan, so be sure to scrape them up while you are mixing. That’s pure flavor!
Finally add chicken stock and return your chicken and bacon to the pan. Simmer covered for 30 minutes. Then let simmer uncovered for another 10 minutes to help the gravy thicken and reduce.
Spoon a few chicken thighs and gravy over a zucchini potato waffle and enjoy!

Notes

Let the chicken come to room temperature before searing for more even cooking.
Scrape up the browned bits after adding wine, which adds flavor to the sauce.
Simmer covered first to keep the chicken tender, then uncover to thicken the gravy.
Leftovers store well in the fridge for up to 4 days or freeze for up to 4 months.

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