Busy weeknights often call for sheet-pan dinners like my Greek sheet-pan chicken, or one-skillet wonders like my Uncle Sammy’s famous onion chicken. But for nights when I want something extra special I turn to this braised chicken thigh recipe, which takes just a bit more TLC but makes the crispiest skin and most tender, flavorful meat. I wanted a Middle Eastern-meets-Moroccan vibe for this recipe, so I went with a bold mix of sweet and savory flavor-makers. The spice blend is where the magic happens, combining aromatics like rosemary and paprika and warming spices like allspice and nutmeg. It’s incredible! From there, a bit of technique comes in. I render some fat from the skin in a hot pan, which sounds fancy but only requires you to resist the temptation to fuss with it. The skin releases from the pan and crisps up to golden brown perfection. Then the aromatics come in: lots of garlic (no surprise), shallot, red pepper paste, dried fruit, and wine add a beautiful depth of flavor. The chicken bakes in the savory wine sauce until juicy and it’s finished with sautéed mushrooms, a squeeze of fresh lemon, and a sprinkle of parsley. Although it takes some time near your stove, it’s quick enough to make on a weeknight (ready in under an hour) when you need a little extra comfort.
Braised Chicken Thighs Ingredients and Substitutions
A well-stocked spice drawer is the secret to making this braised chicken thigh recipe any night of the week–head over to our spice shop if you need a refresh.
Spices: Dried rosemary, sweet paprika, coriander, black pepper, allspice, and nutmeg add a warming, savory and aromatic quality to the chicken. Kosher salt enhances the flavor. Chicken: I used bone-in, skin on chicken thighs, which stay incredibly juicy with a satisfyingly crispy skin. Skinless boneless works too, you’ll want to cut the cooking time to about 30 to 35 minutes. Extra virgin olive oil coats the pan to prevent sticking. Shallots add a mild onion flavor. You can substitute with a small chopped yellow or white onion. Garlic adds that indescribably delicious sweet and savory flavor to the braising liquid. Tomato paste adds richness. Wine adds a depth of flavor. You can use red or white (I used red), just make sure it’s both dry and tasty enough to enjoy on its own. The alcohol will cook out, but you can substitute with chicken broth if you avoid alcohol entirely (you may want an extra hit of lemon at the end). Low-sodium chicken broth is the base of the liquid. Use homemade chicken stock or a high-quality store-bought variety. Bay leaves add a beautiful aroma to the braise. Dried or fresh work. Dried figs or apricots (I used figs) add a touch of sweetness. Mushrooms add an earthy quality and soak up the delicious braising liquid. You can use inexpensive varieties like white or baby bella, or really any mushrooms you like will work here. Fresh lemon juice lifts the richness. You can substitute a splash of Champagne or Sherry vinegar. Fresh parsley adds a refreshing quality to lighten the dish. I wouldn’t substitute dried herbs, but other tender green herbs like tarragon or basil could work.
How to Make Braised Chicken Thighs
Braising chicken thighs takes a little more attention than a sheet pan dinner, but it’s well worth it for the crispy skin and flavorful meat. Here’s how it’s done:
Get Ready to Cook
Make the spice mixture. In a small bowl, stir together 1 teaspoon each dried rosemary, sweet paprika, and ground coriander, and 1/2 teaspoon each ground black pepper, allspice, and nutmeg. Season the chicken. Pat 8 bone-in, skin on chicken thighs dry with paper towels. Season well with salt on both sides, then rub the spice mixture on both sides, lift the skin, and rub some of the spice mixture underneath. Set aside for 20 minutes, or refrigerate uncovered for 2 hours if you have the time. Prep your aromatics and veggies. Slice 7 shallots in half from top to bottom and peel off their papery skin. Coarsely chop 10 garlic cloves. Slice 3 ounces of dried figs or apricots in half. Clean, trim, and halve 12 ounces mushrooms.
Pan-Sear the Chicken
Render the chicken skin. Coat a large braiser or Dutch oven in a thin layer of olive oil (1 to 2 tablespoons) and set over medium-high heat. When the oil is shimmering (but before smoking), add the chicken, skin side down, and cook undisturbed for 8 minutes until the skin releases from the pan and turns golden brown, lowering the heat if it starts to smoke excessively. Do this in batches if necessary to avoid overcrowding the pan. Flip. Turn chicken over and brown on the other side briefly, about 3 minutes. Transfer the chicken to a plate for now (you will cook it through later). Make an aromatic braising liquid. To the pot, add the shallots and garlic. Cook briefly, stirring over medium heat until softened and fragrant, about 3 minutes. Stir in 1/4 cup tomato paste, 3/4 cup dry white or red wine, 2 cups low sodium chicken broth, 2 bay leaves, and 1 teaspoon dried rosemary. Season with a pinch of salt. Bring to a simmer, and bubble until the liquid is just slightly reduced, about 4 minutes. Return the chicken to the pan. Carefully nestle the chicken into the liquid, making sure the liquid covers only 3/4 of the chicken thighs, leaving the skins exposed. Add the figs (or apricots) and bring to a simmer.
Braise the Chicken Thighs
Braise the chicken. Transfer chicken to the oven and cook, uncovered, until tender and the liquid has reduced by about half, about 40-45 minutes (you will add mushrooms at the 30-minute mark). Check halfway through to be sure the liquid is okay, you should still have some liquid in the end (add a splash more hot broth or water if necessary). Meanwhile, sauté the mushrooms. Coat a small non-stick pan in a thin layer of olive oil and heat over medium-high. Add the mushrooms and stir until they release their liquid and turn golden brown, about 7 minutes. Remove from the heat. Finish the chicken. About 10 minutes before the chicken has finished cooking, carefully add the sauteed mushrooms to the pan. Return to oven for those last 10 minutes. Garnish and serve. Squeeze on the juice of half a lemon and garnish with a handful of fresh parsley leaves. Serve immediately, scooping the pan sauce over top.
What to Serve with Braised Chicken Thighs
Serve with Lebanese rice, making sure to get some of the pan juice on top. Add a side of something fresh and light, like a simple green salad dressed with Lemon Vinaigrette. Browse All Mediterranean Recipes
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