Braised Thighs with Wine & Herbs: Crispy Skin, Juicy Inside

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   Pat the thighs completely dry with paper towels. This is crucial for achieving crispy skin, as moisture is the enemy. Season generously with salt and pepper on both sides.

   ~5 min

   Tip: Don't be shy with the seasoning; it's the only chance to flavor the skin directly.
2. 2

   Heat olive oil in a large, oven-safe skillet over medium-high heat. The skillet needs to be large enough to hold all the thighs in a single layer without overcrowding.

   ~2 min

   Tip: Make sure the skillet is hot before adding the thighs to prevent sticking.
3. 3

   Place the thighs skin-side down in the hot skillet. Sear for 8-10 minutes, or until the skin is deeply golden brown and crispy. Avoid moving the thighs around too much; let them develop a good crust.

   ~10 min

   Tip: If the skin starts to burn, reduce the heat slightly.
4. 4

   Flip the thighs and sear for another 2-3 minutes to brown the other side. This step is less about crisping the skin and more about adding color and flavor to the meat.

   ~3 min

   Tip: The thighs don't need to be fully cooked at this stage.
5. 5

   Remove the thighs from the skillet and set aside. Leave any rendered fat in the pan; this will be used to cook the vegetables.

   ~1 min

   Tip: Don't overcrowd the pan when searing; sear in batches if necessary.
6. 6

   Add the chopped onion, carrots, and celery to the skillet and cook over medium heat, stirring occasionally, until softened, about 5-7 minutes. These vegetables form the base of the braising liquid and add depth of flavor.

   ~7 min

   Tip: Scrape up any browned bits from the bottom of the pan; these are full of flavor.
7. 7

   Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

   ~1 min

   Tip: Stir constantly to prevent the garlic from burning.
8. 8

   Pour in the dry white wine and bring to a simmer, scraping up any remaining browned bits from the bottom of the pan. The wine helps to deglaze the pan and adds acidity to the sauce.

   ~2 min

   Tip: Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio.
9. 9

   Add the chicken broth, thyme sprigs, and bay leaf. Bring to a simmer, then return the thighs to the skillet, skin-side up. The liquid should come about halfway up the sides of the thighs.

   ~3 min

   Tip: If necessary, add more chicken broth to reach the desired level.
10. 10

    Cover the skillet and transfer it to a preheated oven at 350°F (175°C). Braise for 40-45 minutes, or until the thighs are cooked through and the meat is very tender.

    ~45 min

    Tip: Check the thighs after 30 minutes to make sure the liquid hasn't evaporated too much.
11. 11

    Remove the skillet from the oven and let it rest for 10 minutes before serving. This allows the juices to redistribute and the meat to become even more tender.

    ~10 min

    Tip: If the skin has lost some crispness during braising, you can broil the thighs for a minute or two before serving, but watch them carefully to prevent burning.
12. 12

    Serve the braised thighs with the pan sauce, spooning it generously over the meat. Garnish with fresh thyme sprigs, if desired. Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

    ~2 min

    Tip: Skim off any excess fat from the surface of the sauce before serving, if desired.

How Do I Know It's Ready?

Frequently Asked Questions

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