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RECIPE
Fragrant Braised Chicken Thighs
Braiser
Poultry
Under 2 hours
8-10
RECIPE NOTES
Our Fragrant Braised Chicken Thighs are a comforting dish, perfect for a cozy dinner at home with friends and family. Made with chicken thighs, garlic, ginger, shallots, and a variety of delicious spices, including cumin, coriander, and turmeric, this is a great option for expanding your chicken recipe repertoire!
The braiser's wide and shallow shape are perfect for this recipe and allow you to sear more pieces of chicken at a time without crowding the pan. Once you've developed that nice crispy sear, the braiser does most of the work of tenderizing the meat and veggies thanks to its domed lid that locks in moisture. The end result is a mouthwatering and juicy chicken dish that is packed with flavour and can be served over steamed grains or with an extra side of veggies.
Our Fragrant Braised Chicken Thighs recipe takes just under two hours to prepare from start to finish, serving between eight and 10 people. With many pantry and fridge staples, this is an easy dish to whip up without notice. Adjust the portions according to your group size and enjoy!
INSTRUCTIONS
Preheat oven to 350 F. Season the chicken all over with 1 teaspoon salt and 1/4 teaspoon pepper. Heat olive oil in an enameled cast iron braiser over medium heat. Once hot, add the chicken thighs skin side down and sear until well-browned, about 5 minutes. Flip and sear on the second side for 3 minutes. Remove chicken and set aside.
Add sliced onion and fennel to the pan and cook, stirring occasionally, until onions are translucent and fennel is soft. Stir in the garlic, orange peel, rosemary and bay leaf. Cook until fragrant, about 30 seconds. Season with 1/4 teaspoon salt and a few grinds of fresh pepper. Pour in the wine, then stir to lift the brown fond from the bottom of the pan. Cook until reduced to almost dry.
Lay the chicken thighs skin side up over the onions and fennel, then add the olives. Cover with lid and cook in the oven for 40 minutes or until the chicken is cooked through. Serve the chicken over the onions and vegetables, drizzled with the pan sauce and garnished with olives and fennel fronds.
