Crispy Braised Chicken Thighs

40 mins
Serves 6
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Directions

  1. 1Season the chicken thighs with salt and pepper.
  2. 2Season the chicken thighs with salt and pepper.
  3. 3Season the chicken thighs with salt and pepper.
  4. 4Sear the chicken thighs skin-side down in a skillet with olive oil for 8 minutes.
  5. 5Sear the chicken thighs skin-side down in a skillet with olive oil for 8 minutes.
  6. 6Sear the chicken thighs skin-side down in a skillet with olive oil for 8 minutes.
  7. 7Flip the chicken thighs and cook for a little longer.
  8. 8Flip the chicken thighs and cook for a little longer.
  9. 9Flip the chicken thighs and cook for a little longer.
  10. 10Remove the chicken thighs from the skillet.
  11. 11Remove the chicken thighs from the skillet.
  12. 12Remove the chicken thighs from the skillet.
  13. 13Add onions and garlic to the skillet and cook until browned.
  14. 14Add onions and garlic to the skillet and cook until browned.
  15. 15Add onions and garlic to the skillet and cook until browned.
  16. 16Add chicken broth and thyme to the skillet.
  17. 17Add chicken broth and thyme to the skillet.
  18. 18Add chicken broth and thyme to the skillet.
  19. 19Add a mixture of orange juice, Meyer lemon juice, and white wine to the skillet.
  20. 20Add a mixture of orange juice, Meyer lemon juice, and white wine to the skillet.
  21. 21Add a mixture of orange juice, Meyer lemon juice, and white wine to the skillet.
  22. 22Return the chicken thighs to the skillet.
  23. 23Return the chicken thighs to the skillet.
  24. 24Return the chicken thighs to the skillet.
  25. 25Bake in the oven at 325°F (163°C) for 40 minutes, or until a thermometer reads 190°F (88°C).
  26. 26Bake in the oven at 325°F (163°C) for 40 minutes, or until a thermometer reads 190°F (88°C).
  27. 27Bake in the oven at 325°F (163°C) for 40 minutes, or until a thermometer reads 190°F (88°C).
  28. 28Remove the chicken thighs from the skillet and place them on a platter.
  29. 29Remove the chicken thighs from the skillet and place them on a platter.
  30. 30Remove the chicken thighs from the skillet and place them on a platter.
  31. 31Make a slurry with cornstarch and water, then stir it into the sauce in the skillet.
  32. 32Make a slurry with cornstarch and water, then stir it into the sauce in the skillet.
  33. 33Make a slurry with cornstarch and water, then stir it into the sauce in the skillet.
  34. 34Spoon the sauce onto a plate, top with the chicken thighs, and garnish with arugula and bread.
  35. 35Spoon the sauce onto a plate, top with the chicken thighs, and garnish with arugula and bread.
  36. 36Spoon the sauce onto a plate, top with the chicken thighs, and garnish with arugula and bread.

Ingredients

  • 6 chicken thighs
  • 6 chicken thighs
  • 6 chicken thighs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 cup onions
  • 1 cup onions
  • 1 cup onions
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 tablespoon orange juice
  • 1 tablespoon orange juice
  • 1 tablespoon orange juice
  • 1 tablespoon Meyer lemon juice
  • 1 tablespoon Meyer lemon juice
  • 1 tablespoon Meyer lemon juice
  • 1 tablespoon white wine
  • 1 tablespoon white wine
  • 1 tablespoon white wine
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • 2 teaspoons water
  • 2 teaspoons water
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 handful arugula
  • 1 handful arugula
  • 1 handful arugula
  • 2 slices bread
  • 2 slices bread
  • 2 slices bread

Equipment

skilletbaking sheettongswooden spoonmetal spatulameat thermometer
Crispy Braised Chicken Thighs | Clip Recipe