Braised Chicken Thighs
Unlock the flavors of a comforting meal with these tender braised chicken thighs, perfect for warming up your dinner on a chilly evening.
Ingredients
- 8 bone-in skin-on chicken thighs
- 2 tablespoons avocado oil divided
- 1 tablespoon Kosher salt divided
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 shallots peeled and thinly sliced
- 6 garlic cloves minced
- 1/2 cup green olives chopped
- 16 ounces baby bella mushrooms quartered
- 2 tablespoons chopped fresh thyme plus extra for garnish
- 2 tablespoons chopped fresh parsley plus extra for garnish
- 1 1/2 cups chicken broth
- 3 tablespoons lemon juice
- 1 1/2 pounds russet or idaho potatoes 3 medium, peeled and cut into 1 1/2-inch chunks
Instructions
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Preheat the oven to 425°F.
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Pat the chicken thighs dry with a paper towel and sprinkle both sides with a total of 2 teaspoons salt, pepper and paprika.
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Heat a wide oven-safe skillet with high sides over medium-high heat. Once hot, add 1 tablespoon of avocado oil and heat for 1 minute. Place the chicken thighs, skin-side down into the pan and cook for 5-7 minutes or until the skin is crisp and golden and releases easily from the pan. Use tongs to flip the chicken and cook on the other side for 2-3 minutes. The chicken won’t be cooked through at this point. Set chicken aside onto a plate. If your pan isn’t large enough, sear chicken in two batches.
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Turn the heat to medium-low. To the now-empty pan, add remaining 1 tablespoon avocado oil with the shallots, garlic and olives and cook for 2 minutes. Mix in the mushroom, thyme, parsley and remaining 1 teaspoon salt and cook for 5 minutes, stirring occasionally.
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Add the lemon juice, chicken broth and potatoes and mix together. Nestle in the chicken thighs (skin side facing up). Turn the heat to high and bring the liquid to a simmer. Cover the skillet with an oven-safe lid.
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Transfer the skillet to the oven and bake for 35 minutes or until the chicken is fully cooked (reaching at least 165°F on an instant-read thermometer) and the potatoes are fork tender.
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Remove the pan from the oven and allow to cool for a few minutes before sprinkling with extra parsley and thyme and serving.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
I find that the flavors get even better as it sits. I like to let it cool for 15-20 minutes so it’s
not piping hot, but still very warm, and you can taste all the flavors in the liquid.
You can swap the chicken broth with vegetable broth.
If you don’t have parsley, you can definitely swap it with another herb of choice.