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Braising Chicken Technique

Perfect Braised Chicken in the Oven with Crispy Skin

A restaurant-quality braised chicken dish with golden, crispy skin and tender, flavorful meat. Perfect for a comforting and elegant dinner.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 2 people
Calories 450 kcal

Ingredients
  

  • 3 ½ pounds chicken thighs 6-8 pieces, bone-in, skin-on
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon cooking oil avocado or vegetable oil
  • 1 large yellow onion diced
  • 1 large carrot chopped
  • 6 cloves garlic minced
  • 1 tablespoon fresh herbs rosemary and thyme
  • ⅔ cup white wine
  • 1-2 cups low-sodium chicken broth

Instructions
 

  • Pat the chicken thighs dry with paper towels to ensure crispy skin.
  • Season the chicken with kosher salt and black pepper, then let it rest uncovered in the refrigerator for at least 1 hour (or up to 24 hours for deeper flavor).
  • Preheat the oven to 375°F (190°C).
  • Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add cooking oil.
  • Sear the chicken skin-side down for 4-5 minutes until deeply golden brown, then flip and cook for another 2 minutes.
  • Remove the chicken from the pan and set aside. In the same pan, sauté the onion and carrot until softened, about 3-4 minutes.
  • Add the minced garlic and fresh herbs, stirring for 1 minute until fragrant.
  • Deglaze the pan by pouring in the white wine, scraping up any browned bits.
  • Add the chicken broth and bring the liquid to a simmer.
  • Return the seared chicken to the pan, skin-side up. Cover partially and transfer the pan to the oven.
  • Braise the chicken for 35-40 minutes until the internal temperature reaches 165°F (74°C).
  • For extra crispy skin, place the pan under the broiler for 1-2 minutes before serving.
  • Let the chicken rest for 10-15 minutes before serving. Spoon some of the braising liquid over the top for added flavor.

Notes

For the best results, dry-brine the chicken overnight in the refrigerator. Use a meat thermometer to ensure doneness. Pair with roasted vegetables or mashed potatoes for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.