Braised Chicken Thighs with Garlic and Onion
Wine-braised chicken has to be one of the most beloved comfort foods in France – with probably as many variations as grandmothers in the country. The concept of browning meat in a bit of oil, and then cooking it in liquid (ie. wine) always makes for incredible flavors, and meat that is fork-tender. And if you ask me, I find braised meat slightly more sophisticated than stews, yet just as comforting. In this favorite braised recipe of mine, onions and loads of garlic are caramelized in butter, and plump chicken…
- Prep time
- 10 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 Chicken thighs, skin-on, bone-in
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1 tbsp (15ml) Extra virgin olive oil
- 7-8 sprigs fresh thyme
- 2 tbsp (28.5g) unsalted butter
- 1 large onion, peeled and sliced in half-rounds
- 6 garlic cloves, peeled (3 cloves diced/3 cloves left whole)
- 1/3 cup dry white wine
Instructions
- 1
Step 1 - Two hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Set aside, at room temperature.
- 2
Pre-heat your oven to 350F (180C) with a rack in the middle.
- 3
Step 2 - Heat up a large oven-safe frying pan (or skillet) over medium heat with the extra virgin olive oil. When the oil is sizzling, place the chicken thighs, skin-side down, in the pan and sprinkle with the thyme sprigs. Cook for about 8-10 minutes (uncovered) until the chicken skin is golden to golden brown. Flip the chicken thighs and cook for 6-7 more minutes. Transfer the chicken and thyme to a plate and cover with foil. Keep the pan hot and do not rinse it (keep the chicken drippings in).
- 4
Step 3 - Add the butter to the pan. When the butter is foaming, add the onion and garlic. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Nestle the chicken thighs back into the pan, on top of the onion. Pour the white wine into the pan and transfer the pan into the oven for 30 minutes (uncovered).
- 5
Serve, over pasta or rice.