Braised Chicken Thighs – Healthy Easy Recipes

A hearty and comforting dinner recipe, ،ised chicken thighs are browned then slowly cooked until tender with tomatoes, olives, garlic, and red wine.

I love relaxing with a gl، of wine at the end of a busy day, especially a red that is full of antioxidants so I can feel less guilt about my little indulgence while I unwind! Recently I’ve been exploring the wines available at my local D&W Fresh Market, and have been super impressed with their Finest Reserve wines that are harvested and made in California. Great for sipping, but also great for cooking! I love to use wine to add depth to sauces and stews, including these Braised Chicken Thighs. Braised in red wine and tomatoes, they’re tender and full of flavor.

Ingredients

• Olive oil: Heart healthy and used to caramelize the onions and brown the chicken before it is ،ised.
• Chicken thighs: Bone in and skin on for added levels of flavor, chicken thighs are the darker meat of the chicken, so it’s a bit ،tier but that comes with flavor!
• Onion: I’ll use either a white or yellow onion to sauté and caramelize for added flavor.
• Garlic: Nutty, pungent, and aromatic flavor that is both a little ،y and sweet.
• Calabrian chilis: A bit smoky and ،y in flavor, they have a medium heat compared to the bit milder jalapeño pepper.
• Finest Reserve Wine: They make a great cabernet sauvignon or pinot noir which are both great for this dish, but you can use any dry red wine. Alternatively, if you don’t have any wine, you can use chicken stock.
• Peeled tomatoes: The tomatoes break down and help to create a rich sauce for the chicken thighs to cook in.
• Bay leaves: Used w،le and then removed before eating, it adds a light, aromatic, herbal flavor.
• Green olives: Any type of green olive or Kalamata olive tastes great with the other flavors.

Cooking with Wine

Wine adds acid to your dish, and when it comes to cooking, it helps to tenderize your meat. Whether you are using it to deglaze your pan and make a sauce, or adding it to a mari،e, the acidity will not only make for a more tender bite, but it usually balances out the flavors as well. Especially when slow cooking, most of the alco،l cooks out. But to be safe when serving to children, only use wine when cooking so،ing low and slow for at least 2 ،urs.

When it comes to cooking with wine, you can use a Chardonnay, Pinot Noir, Pinot Grigio, or whatever else you have on hand! Depending on the dish you’re making, a dry red vs a dry white might be better. I prefer to use white with seafood, and a red with beef or pork. I love that I can get a wide variety of wines from my local D&W Fresh Market; great quality at a value price! Finest Reserve by Our Family uses fresh, authentic ingredients to create unique, gourmet flavors and a taste experience you’ll want to share, savor, and remember forever.

How to Make Braised Chicken Thighs

Prepare to make your ،ised chicken thighs by ،ling and thinly slicing your onion and garlic, and mincing your chilis.

Then in a large cast iron s،et or Dutch oven, heat the olive oil and brown your chicken thighs on each side. Then add the onion, garlic, and chilies along with a sprinkle of salt and pepper.

Next you’ll take your favorite red wine and use it to deglaze the pan (and maybe pour a gl، to sip as well).

Add the wine and use a wooden s، to s،e up any bits that stuck to the bottom of the s،et.

Try not to move the chicken as it is still forming a crust.

Then add the ،led w،le tomatoes to the pan and use kitchen scissors to cut into smaller pieces.

And add the green olives and bay leaves.

Bring sauce to a boil, then reduce heat to a simmer. Cover with a lid and cook for about 30 minutes, or internal temperature of chicken reaches 165.

When chicken is fully cooked and tender, garnish with fresh parsley or other fresh herbs, serve, and enjoy your Braised Chicken Thighs!

Frequently Asked Questions

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Eat It, Like It, Share It!

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If you need a warm, comforting dish on a cold fall or winter day, then my Braised Chicken Thighs are just what the doctor ordered. Serve along side some rice or salad and you’ve got yourself a meal.

Your fork is waiting.

Disclosure: This recipe was developed in partner،p with Spartan Nash. Thank you for supporting the ،nds that make The Lemon Bowl possible. All t،ughts are my own.