Best Crispy Braised Chicken Thighs Recipes

CRISPY BRAISED CHICKEN THIGHS WITH CANNELLINI BEANS AND GREENS

Steps:

• Heat the oil in a Dutch oven or pot (at least 4 inches high and large enough to hold the chicken thighs in a single layer; see Cook's Note) over medium-high heat.
• Thoroughly pat dry the chicken thighs and sprinkle both sides with salt and pepper, seasoning the skins generously. Place the chicken thighs skin-side down in the pot and cook, undisturbed, until the skins are dark golden, about 8 minutes. They will sizzle a lot but don't worry and do not move the chicken thighs. If the pot starts to smoke or smells like the chicken is burning, reduce the heat a little (see Cook's Note).
• Flip chicken thighs and cook the other side until browned, about 5 minutes. Transfer the chicken to a wire rack set in a rimmed baking sheet.
• Reduce the heat to medium and add the onions to pot. Cook, stirring, until translucent, 5 to 7 minutes. Add the garlic and herbs and cook, stirring, until the onions and garlic are lightly browned. Add the wine, scraping up the browned bits from the bottom of the pot (the wine will help loosen the bits).
• IF USING CANNED BEANS: Return the chicken thighs, skin-side up, to the pot, nestling them between the onions. Add enough chicken stock to cover the onions and garlic and about 3/4 up the chicken thighs, letting the chicken skin sit above the stock. Increase the heat to bring to a boil, then reduce the heat and simmer the chicken for 25 minutes.
• Remove 2 to 3 chicken thighs from the pot. Add the beans and stir into the stock. Reposition the chicken thighs in the pot on top of the beans so the chicken skin remains exposed. Return the 2 to 3 chicken thighs to the pot, skin-side up. Add more stock to cover the beans, if necessary. Bring to a boil, reduce to a simmer and cook for 10 minutes. Carefully stir the greens into the beans, around the chicken, then simmer until the greens are tender, 8 to 10 more minutes.
• IF USING DRIED BEANS: Add the soaked dried beans to the onions and garlic in the pot. Add enough chicken stock to cover the beans by about 2 inches. Increase the heat, bring to a boil, then reduce the heat and simmer for 45 minutes.
• Return the chicken thighs, skin-side up, to the pot, nestling them in the beans slightly so that the skin isn't submerged. Simmer, uncovered, until the beans are tender, adding more stock if the beans start to get too dry, for another 35 minutes. Taste the beans and add salt and/or pepper, to taste. Carefully stir the greens into the beans, around the chicken, then simmer until the greens are tender, about 10 minutes.
• Ladle the beans and greens into shallow bowls then top with the chicken thighs. Add a drizzle of olive oil (for the omega-3 balance!), squeeze of lemon and chopped fresh parsley.

CRISPY BRAISED CHICKEN THIGHS WITH CABBAGE AND BACON RECIPE

Steps:

• 1. Adjust oven rack to center position and preheat oven to 350°F (175°C). Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan over medium-high heat until shimmering. Add chicken, skin side down, and cook without moving it until well browned and crisp, about 8 minutes total, lowering heat if it starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.
• Add bacon to pan and cook, stirring, until lightly browned, about 3 minutes. Add onion and cook, stirring, until softened and starting to brown, about 4 minutes. Add cabbage and cook, stirring, until softened and starting to brown, about 4 minutes. Add mustard and vinegar and cook, stirring and scraping up browned bits from bottom of pan. Add chicken stock, sugar, bay leaves, and thyme sprigs and bring to a simmer.
• Nestle chicken back into sauté pan, leaving the skin above the liquid but submerging most of the meat. Transfer pan to oven and cook, uncovered, until chicken is totally tender and liquid has reduced by about half, about 45 minutes.
• Remove from oven and transfer chicken to a serving platter. Stir butter into sauté pan and season to taste with salt and pepper. Serve immediately, spooning cabbage and sauce into shallow bowls and topping with chicken.

CRISPY BRAISED CHICKEN THIGHS

Steps:

• In a medium saucepan over medium-high heat, combine 6 C water, salt, sugar, orange slices, thyme, onion, garlic, peppercorns, coriander, and pepper flakes. Boil, then remove pan from heat. Transfer to a container with a lid large enough to fit all of the chicken and cool to room temperature, then refrigerate until chilled. Add the chicken, cover, and marinate overnight Tapenade: In a small bowl, mix the olives, oil, lemon juice, beans, mint, sambal, and honey. Set aside. Sauce: Pull the chicken out of the marinade and discard the marinade. Place the chicken on a baking sheet lined with paper towels, skin-side down, to let it dry. Heat a large sauté pan over medium-high heat. Add 1/2 T of the oil, then half of the thighs, skin-side down. Turn the heat down to medium and let brown 4 to 5 mins. Turn and brown a couple of minutes more. Transfer the chicken, skin-side up, to a 4-inch-deep baking dish or potlarge enough to fit all the thighs in one layer (4 by 8 in.). Repeat with another 1/2 T oil and the remaining thighs. Sauce: After the thighs are browned and are in the baking dish, discard all but 1 T of fat from the sauté pan. Add the onions and garlic and brown for 4 to 5 mins. Transfer them into the baking dish with the thighs. Bring the broth to a boil in a separate saucepan. Preheat the oven to 275. Return the sauté pan to the heat and add the wine. Simmer to reduce by half, loosening the browned bits. Add to the baking dish with the hot broth. Cover the baking dish with a lid or foil and place it in the oven to braise until very tender, about 2 hours. Remove it from the oven, uncover, and let the chicken cool in the liquid for 30 mins to finish up cooking. Remove the thighs and transfer to rack, skin-side up. Strain liquid from the dish through a sieve into a saucepan. Let sit for the fat to separate, 10 minutes, then skim off most of the fat. Place the pan on high heat and simmer the sauce to reduce. Reduce the heat to low and whisk in butter.