Braised Chicken Thighs with Mushrooms, Onions and Thyme
Braised chicken thighs are a new obsession of mine. You sear them, sick them in the oven with some vegetables and forget about them for a couple of hours! When you finally take them out of the oven after you have gotten to work on your to-do list you have the most amazing dinner. The chicken is fall off the bone tender, so flavorful and just delicious. I would love to add potatoes to this next time and maybe some carrots or other vegetables- get creative! And don’t forget about the sauce- this sauce is gold. It is garlicky but also has some great flavor from the mushrooms and herbs- exactly why I like to serve this recipe over cauliflower rice or mashed potatoes to soak up all that yumminess! I would definitely double this recipe next time and be left with the juiciest chicken for snacking, sandwiches or to top on salads for the rest of the week! Enjoy!
Braised Chicken Thighs with Mushrooms, Onions and Thyme
- Serves: 2
Ingredients
- 4 Chicken Thighs
- 1 small onion, sliced thinly
- 8 oz mushrooms, sliced (I like to use baby bella)
- 3 cloves of garlic, minced
- 1 tbsp. fresh thyme, minced
- 3 tbsp. white wine
- 1/2 c chicken broth
- 2 tbsp. oil, I prefer Avocado oil
- Salt and pepper
Instructions
- Preheat the oven to 275 degrees.
- Season the chicken thighs on both sides liberally with salt and pepper.
- In a Dutch oven, add 2 tablespoon Avocado oil and turn the heat on to medium/high. When the oil is hot, sear the chicken, starting with the skin side down. Cook the chicken for 5 to 7 minutes or until the skin is golden brown. Flip the chicken and cook on the other side for another 5 minutes. The chicken does not need to be fully cooked- you are just locking in all the juices at this point. When the chicken has browned on the other side, remove the chicken from the pan and set aside.
- Add the onions and mushrooms to the Dutch oven. Cook the vegetables for 5 to 8 minutes until slightly tender. Season the vegetables with salt and pepper. Then, add in the garlic and thyme to the pan. Cook the garlic and thyme for about 2 minutes and then deglaze the pan with the white wine. Cook the wine until it has reduced by half and then add in the chicken stock.
- Nestle the chicken back in the Dutch oven in a one even layer. Place the lid on the pot and put it in the oven. Let the chicken braise for 2 hours.
- After 2 hours, remove the chicken from the oven. Let cool slightly.
- I like to serve mine over cauliflower rice but it would be delicious over mashed potatoes or regular rice as well- something to soak up all that yummy braising liquid!
- Enjoy!
xo, Rachel
