Crispy Braised Chicken Thighs Recipes

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EMERIL'S BRAISED CHICKEN THIGHS



Emeril's Braised Chicken Thighs image

"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

Number Of Ingredients 13

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Steamed white rice, for serving

Steps:

  • Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
  • Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
  • Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
  • Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
  • Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
  • Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

CRISPY BRAISED CHICKEN THIGHS



Crispy Braised Chicken Thighs image

Chicken thighs are braised in aromatics like white wine and fennel, then placed under the broiler to crisp the skin.

Provided by Joanne Ozug

Categories     Main Course

Time 1h

Number Of Ingredients 15

3 lbs chicken thighs (skin-on and bone-in (I had 8))
1 cup chopped yellow onion
1 cup sliced fennel bulb ((1/4" thick))
2 cloves garlic (minced (1 tbsp))
1/4 cup dry white wine
1/2 cup Greek olives ((I use pitted Lecino, but use any quality green or brown olive))
1/4 tsp crushed red pepper flakes
4 strips lemon peel ((removed with vegetable peeler))
1 bay leaf
10 sprigs fresh thyme
1 cup chicken stock
kosher salt
rice pilaf
crispy smashed potatoes
quinoa cakes

Steps:

  • Preheat the oven to 375 degrees F.
  • Season the chicken all over with salt. I recommend doing this by eye knowing the "saltiness" of the salt you use, but if you need a rough guide, try 1/2 tsp per pound of chicken.
  • Heat up a 5-quart ovenproof braiser pan* over medium high heat, and add the chicken thighs to the pan, skin side down. I personally do not grease the pan, as so much renders from the skin itself. Cook for 8-10 minutes until the skin is deeply golden, then flip over and cook on the other side for 1 minute. Remove the chicken from the pan, leaving the fat and brown bits in the pan.
  • Reduce the heat to medium low, and add the onion and fennel to the pan. Saute for 10 minutes until softened, then add the garlic and saute for 1 more minute, until fragrant.
  • Add the white wine to the pan, and increase the heat to medium high. Simmer for 2 minutes. Add the olives, crushed red pepper, lemon peel strips, bay leaf, thyme, and chicken stock, and bring to a boil.
  • Return the chicken to the pan skin-side up and place in the oven to cook uncovered for 20 minutes, until the chicken is cooked through (I check for a doneness temperature of 175F).
  • Turn the broiler to high, and cook the chicken for about 2-4 minutes to brown and crisp up the skin (watch carefully). I recommend leaving the pan on the middle rack of the oven so it's not too close to the broiling element. This helps the skin brown more evenly. Serve promptly and enjoy!

Nutrition Facts : Calories 577 kcal, Carbohydrate 9 g, Protein 39 g, Fat 41 g, SaturatedFat 11 g, Cholesterol 224 mg, Sodium 528 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CRISPY BRAISED CHICKEN THIGHS WITH CANNELLINI BEANS AND GREENS



Crispy Braised Chicken Thighs with Cannellini Beans and Greens image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons grapeseed or other neutral high-heat cooking oil
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 medium onion, thinly sliced
4 to 5 cloves garlic, rough chop
2 fresh parsley sprigs
2 fresh thyme sprigs
1/4 cup light-bodied dry white wine
1 pound dried cannellini beans, soaked overnight with a few tablespoons salt, or four 15-ounce cans cannellini beans, drained and rinsed
1 to 2 quarts rich chicken stock, as needed
4 to 5 cups roughly chopped or torn leaves of stemmed greens (such as kale, Swiss chard, mustard or beet greens)
Extra-virgin olive oil, lemon wedges and chopped fresh parsley leaves, for serving (optional)

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.

EASY OVEN-BRAISED CHICKEN THIGHS



Easy Oven-Braised Chicken Thighs image

This recipe is exceedingly simple, although not particularly fast. It's a winner every time, even with my fussy daughter. I prefer to use dark meat with this recipe as it breaks down better when braising. Goes well with scalloped potatoes.

Provided by Rebecca Reed Montano

Time 1h45m

Yield 4

Number Of Ingredients 6

1 tablespoon canola oil
2 pounds skin-on bone-in whole chicken legs (drumsticks and thighs)
2 cups boiling water
2 tablespoons garlic powder
1 tablespoon chicken bouillon powder, or more to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat oil in a large skillet over medium-high heat until shimmering.
  • Pat chicken dry and season generously with salt and pepper. Working in batches, place in the hot skillet, skin-side down. Cook until well browned but be sure not to burn, about 3 minutes. Turn and cook on the bottom side for 1 minute. Transfer to a 9x13-inch baking dish, skin-side up.
  • Combine boiling water, garlic powder, and bouillon in a small bowl. Pour into the baking dish around (not over) the chicken until it comes about 1/3 of the way up the sides of the chicken; do not cover the chicken.
  • Cover and bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes, uncovering and broiling for the last 5 minutes if possible. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Remove from the pan and let sit for at least 5 to 10 minutes before serving.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 3.3 g, Cholesterol 143.1 mg, Fat 16.6 g, Fiber 0.4 g, Protein 42 g, SaturatedFat 3.8 g, Sodium 424.1 mg, Sugar 1.3 g

CRISPY AND TENDER BAKED CHICKEN THIGHS



Crispy and Tender Baked Chicken Thighs image

A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish.

Provided by Nicole Burdett

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

cooking spray
8 bone-in chicken thighs with skin
¼ teaspoon garlic salt
¼ teaspoon onion salt
¼ teaspoon dried oregano
¼ teaspoon ground thyme
¼ teaspoon paprika
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Arrange chicken thighs on prepared baking sheet.
  • Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.
  • Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 189.8 calories, Carbohydrate 0.2 g, Cholesterol 71 mg, Fat 11.9 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 177.5 mg

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