One of my favorite ways to cook meat is to braise it. I have always loved the process of braising: searing meat, cooking veggies, making a beautiful jus, and plating at the end. Braising chicken is great because it cooks up super quick – for thighs, you only need to braise about 40 minutes (as opposed to braising short ribs which take over 3 hours).
This is a super simple recipe, packed with flavor and is a great foray into the world of braising if you’ve never tried it before.
A couple of notes on how to make this a successful dish:
1. Use fresh herbs – the sage and rosemary in this dish really create most of the flavor, don’t use dry herbs, get the real deal!
2. When searing the meat, make sure your oil is extremely hot!! Use a paper towel to dry off any moisture from the chicken, then season the chicken with salt and pepper (generously), then add the chicken to the pot – this will ensure the perfect sear.
3. Usually when I braise, once the meat is done cooking, I will remove it and reduce the sauce down more to create more of a glaze – feel free to try this!
4. If you want to round out this dish even more – add in some quartered red skinned potatoes when you add your chicken back into the braise and cook the same way!
Braised Chicken Thighs with Carrots
Tender Chicken Thighs Braised in White Wine, Tomato and Fresh Herbs