Braised Chicken Thighs with Gravy

Cozy up with a warm pot of braised chicken thighs with onions, carrots, and white wine gravy. The simple, flavorful, tender chicken is delicious over mashed potatoes, with rice, or alongside a loaf of crusty bread.

If you’re looking for even more Dutch oven braising recipes, be sure to try this coq au vin, a cider-braised pork shoulder roast, this braised beef with red wine and tomatoes, these red wine braised beef short ribs, and a beer-braised pork loin roast, too!

Braise Chicken Thighs for the Best Flavor and Texture

Braising (also called “pot roasting”) is a low and slow cooking method that begins with dry heat and ends with moist heat. First, the chicken is seared at a high temperature in a heavy-bottomed Dutch oven or cast iron pan to attain a caramelized crust (dry heat). Next, the pot is covered, and the chicken thighs finish cooking in liquid at a lower temperature (moist heat).

The slow cooking method yields moist, flavorful, tender chicken thighs. The browned bits and drippings from searing the meat at the beginning also contribute great flavor to the gravy.

The Best Liquid for Braising Chicken

You have plenty of options when it comes to braising liquid for chicken. Here, I’ve included a combination of chicken broth and dry white wine. For a more potent flavor, you can increase the ratio of wine to broth, using more wine and less broth. If you don’t want to use alcohol at all, just sub with extra broth.

Other good braising liquids include red wine (for that similar coq au vin flavor), apple cider, beer, or even water.

The Best Pan for Braised Chicken Thighs

A Dutch oven is a classic vessel for braised chicken; however, it’s not your only option. You can also use a deep cast iron skillet, or a pan designed specifically for this cooking technique called a “braiser.” If you’re in the market, you can check out our collection of the best braisers available, including those that I personally own and love.

The best braisers should have a wide base (like a skillet) and a domed, tight-fitting lid to allow food to be lightly browned and then stewed in a closed container. In this post, I’ve shown a 14-inch dual-handle Smithey cast iron skillet, which has a lid for trapping the moisture and heat in the oven. I like the wide surface of the 14-inch skillet, which allows me to sear 6 thighs at once so that I don’t have to work in batches. It’s also deep enough to hold plenty of gravy and other ingredients.

Serving Suggestions

Simple braised chicken thighs and rice is a classic combination, but here are some other sides that pair well with the tender, succulent meat:

• Skin-On Mashed Red Potatoes, Mashed Potatoes with Sour Cream and Chives, 3-Ingredient Buttermilk Mashed Potatoes, Mashed Sweet Potatoes, 3-Ingredient Cheesy Potato Casserole, or Garlic and Parmesan Cauliflower Mash
• French Baguette, Dutch Oven No-Knead Bread, or Beer Bread
• Sour Cream Cornbread, Moist Pimento Cheese Jiffy Cornbread, Honey Butter Cornbread, Jalapeno Cheddar Mexican Cornbread, Cast Iron Cornbread, Fluffy Bakery-Style Corn Muffins, Broccoli Cornbread, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, or Corn Sticks
• Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Bacon and Chives, Angel Biscuits, or Drop Biscuits
• Duke’s Homemade Mac and Cheese, Broccoli Mac and Cheese, Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
• Jiffy Corn Casserole
• Egg Noodles
• Charleston Red Rice or Rice Pilaf
• Two-Ingredient Pumpkin Muffins, Pumpkin Bread, or One-Bowl Pumpkin Muffins
• Cranberry Muffins or Mom’s Cranberry Orange Bread
• Roasted Cabbage, Braised Cabbage with Apples and Bacon, or Fried Cabbage
• Kale Apple Salad with Creamy Poppy Seed Dressing, Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or Classic Caesar Salad
• Homemade Applesauce, Southern Fried Apples, or Baked Apple Slices with Brown Sugar and Cinnamon
• Roasted Yellow Squash, Sauteed Zucchini, or Garlic Parmesan Zucchini Casserole
• Garlic Roasted Broccoli, Parmesan Roasted Cauliflower, or Roasted Root Vegetables with Balsamic

Recipe Variations

• For an alcohol-free option, swap out the white wine for extra chicken broth or apple cider.
• If you like a more prominent wine flavor, replace some of the chicken broth with extra white wine.
• Add other vegetables to the pan, such as sliced mushrooms or celery.
• Cook 6-8 chicken thighs, as many as you need. Depending on the size of your pan and the amount of chicken you’re using, you may need to brown the chicken in batches. You don’t want to overcrowd the pan or the chicken will steam instead of sear.

Tips for the Best Braised Chicken Thighs Recipe

• Pat the chicken dry before seasoning and searing. Minimizing excess moisture helps the skin get crisp and brown in the pot.
• Use bone-in, skin-on chicken pieces rather than boneless, skinless thighs or breasts. The skin and bones add flavor to the dish and help to prevent the meat from drying out.
• While you can use a whole cut-up chicken, I prefer chicken thighs in this dish. The pieces are a uniform size, so they cook in the same amount of time. The dark meat on the thighs stays moist and juicy during the braising process, while white meat breasts have a tendency to become dry when cooked for too long.
• If the chicken isn’t crispy enough for your liking when it comes out of the oven, you can place the chicken on a rimmed baking sheet and put it under the broiler for a couple of minutes while you simmer and thicken the gravy on the stovetop. This will help the skin crisp up nicely! Just keep a close eye on the meat because it can burn quickly under the broiler.
• For a thicker gravy, simmer and reduce the braising liquid on the stovetop after the chicken is done. You can also thicken the gravy by whisking in some additional flour or a cornstarch slurry at the end.
• You’ll know that the chicken thighs are done when they are no longer pink and the juices run clear. The meat should reach an internal temperature of 165°F when an instant read thermometer is inserted into the thickest part of a thigh (not touching the bone).

More Chicken Thigh Recipes to Try

Chicken Thigh Marinade {Grilled or Baked}

3 hours hrs 17 minutes mins

Marinated Baked Boneless Chicken Thighs

2 hours hrs 30 minutes mins

Maple Roasted Chicken Thighs with Veggies

1 hour hr 10 minutes mins

Braised Chicken Thighs with Gravy

5 from 1 vote

Prep: 15 minutes minutes

Cook: 1 hour hour 40 minutes minutes

Total: 1 hour hour 55 minutes minutes

Servings 4 people

Calories 517 kcal

Tender and juicy braised chicken thighs cook slowly with carrots and onions in a white wine gravy.

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Ingredients

  

1x2x3x

• 6-8 (5- to 7-ounce) bone-in, skin-on chicken thighs, trimmed
• Kosher salt and ground black pepper
• 1 tablespoon vegetable oil
• 2 heads garlic, halved crosswise
• 1 medium yellow onion, thinly sliced
• 2 tablespoons all-purpose flour
• 1 ¼ cups chicken broth
• ¼ cup white wine (or sub with additional chicken broth)
• 1 tablespoon apple cider vinegar
• 1 lb. carrots, peeled and halved crosswise (if the carrots are more than about ¾ inch thick, cut them in half lengthwise as well)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 tablespoon minced fresh rosemary (or 1 teaspoon dried rosemary)
• Optional garnish: chopped fresh herbs such as parsley or thyme

Instructions

• Adjust the oven rack to the lower-middle position and preheat the oven to 325°F. Pat the chicken dry with paper towels and season with salt and pepper. Set aside.
  
• Heat the oil in a large Dutch oven or braiser (12 – 14 inches) over medium-high heat until shimmering. Add the garlic, cut-sides down, and cook until golden brown, 2 to 4 minutes. Remove the garlic to a plate.
  
• Reduce the heat to medium. Add the chicken and cook until lightly browned, about 4 minutes per side; transfer to a plate. Depending on the size of your pan and on the size of your chicken, you may need to sear the chicken in batches so that you don’t overcrowd the pan.
  
• Pour off all but 1 tablespoon of the fat from the pan. Add the onion and cook over medium heat until the onion softens, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in the broth, wine, and vinegar, scraping up any browned bits from the bottom of the pan and breaking up any lumps. Add the carrots, thyme, rosemary, and garlic. Bring to a simmer, and then remove from the heat. Nestle the chicken and any accumulated juices skin-side up in the pot. The skin should be above the surface of the liquid. Cover with a lid and transfer the pot to the oven. Braise for 1 to 1¼ hours, until the chicken is cooked through and the carrots are tender.
  
• If the chicken isn’t crispy enough for your liking when it comes out of the oven, you can place the chicken on a rimmed baking sheet and put it under the broiler for a couple of minutes. This will help the skin crisp up nicely! Just keep a close eye on the meat because it can burn quickly under the broiler.
  
• If you’d like to thicken the pan sauce slightly, just simmer it on the stovetop (uncovered) for 10-15 minutes, or until it reaches the desired consistency. Discard the garlic. Serve the chicken with the carrots and garnish with chopped fresh herbs.
  

Notes

• Pat the chicken dry before seasoning and searing. Minimizing excess moisture helps the skin get crisp and brown in the pot.
• Use bone-in, skin-on chicken pieces rather than boneless, skinless thighs or breasts. The skin and bones add flavor to the dish and help to prevent the meat from drying out.
• While you can use a whole cut-up chicken, I prefer chicken thighs in this dish. The pieces are a uniform size, so they cook in the same amount of time. The dark meat on the thighs stays moist and juicy during the braising process, while white meat breasts have a tendency to become dry when cooked for too long.
• If the chicken isn’t crispy enough for your liking when it comes out of the oven, you can place the chicken on a rimmed baking sheet and put it under the broiler for a couple of minutes while you simmer and thicken the gravy on the stovetop. This will help the skin crisp up nicely! Just keep a close eye on the meat because it can burn quickly under the broiler.
• For a thicker gravy, simmer and reduce the braising liquid on the stovetop after the chicken is done. You can also thicken the gravy by whisking in some additional flour or a cornstarch slurry at the end.
• You’ll know that the chicken thighs are done when they are no longer pink and the juices run clear. The meat should reach an internal temperature of 165°F when an instant read thermometer is inserted into the thickest part of a thigh (not touching the bone).

Nutrition

Serving: 1/4 of the recipeCalories: 517kcalCarbohydrates: 18gProtein: 32gFat: 34gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 179mgSodium: 492mgPotassium: 818mgFiber: 4gSugar: 7gVitamin A: 19185IUVitamin C: 12mgCalcium: 72mgIron: 2mg

Keyword: braise chicken thighs, braised chicken thigh, braised chicken thighs, braised chicken thighs recipe

Course: Dinner

Cuisine: American

Author: Blair Lonergan

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