Basic Braised Chicken Thighs with Pan Sauce

Basic Braised Chicken Thighs with Pan Sauce

This is the kind of recipe that teaches you a technique you'll use forever, not just a dish. Brown, braise, reduce - once you know this pattern you can riff on it endlessly with whatever's in the fridge. Tonight, keep it simple and let the chicken do the talking.

You need

• 4 bone-in, skin-on chicken thighs
• Salt and black pepper
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup (240ml) chicken stock
• 1/2 cup (120ml) dry white wine (or more stock)
• 1 tablespoon butter
• 1 tablespoon chopped fresh parsley, for serving

Method

1. Pat the chicken thighs dry and season both sides well with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat until shimmering. Add the thighs skin-side down and cook undisturbed for 6-7 minutes, until the skin is deeply golden and releases easily from the pan.
3. Flip and cook another 3 minutes, then remove the chicken to a plate; it won't be cooked through yet.
4. Pour off all but 1 tablespoon of fat. Add the onion and cook over medium heat for 3-4 minutes, until softened. Add the garlic and cook 30 seconds, until fragrant.
5. Pour in the wine, scraping up any browned bits from the bottom of the pan, and let it bubble for 1 minute. Add the stock and bring to a simmer.
6. Nestle the chicken back in, skin-side up, so it sits mostly submerged. Reduce heat to low, cover, and simmer gently for 20-25 minutes, until an instant-read thermometer reads 165F (74C) at the thickest part.
7. Transfer the chicken back to the plate. Raise the heat and boil the sauce for 3-5 minutes, until slightly thickened and reduced by about a third.
8. Off the heat, swirl in the butter until glossy. Taste and adjust salt and pepper, spoon the sauce over the chicken, and scatter with parsley.