Braised Chicken Thighs

Chicken thighs are very cheap and have a lot of flavour that is released in this recipe through slow, patient cooking. By cooking the chicken in liquid you get extremely succulent meat, and with this method you get delicious crispy skin s well.  If you have never blanched garlic you are in for a treat. Adapted from 40 clove chicken recipes I have tried in the past, which I know sounds like a lot of garlic but once you blanch it the flavour changes and is even more subtle than roasted garlic. I reduce the amount but if you want to use the full 40 the flavour won’t really change all that much. I have also used roasted garlic in place of the blanched garlic.


2 tablespoons of olive or grapeseed oil

2 tablespoos  of butter

15-25 cloves of garlic

15 white mushrooms, washed and quartered

9 chicken thighs or 4-6 chicken quarters

1 shallot, minced

1 onion, minced

3 tablespoons of all purpose flour

3 teaspoons of dried thyme or 6 springs of fresh thyme with stem removed

1/2 cup white wine

1 box chicken broth

1/2 cup of table, whipping, or half and half cream or 1/4 cup of sour cream or cream cheese

salt and pepper


Preheat oven to 325f

Boil water and drop in whole cloves of peeled garlic and boil for 1 min, then drain and repeat this process 3 times.

Pat chicken dry with paper towels and season well with  salt and pepper.

Put half the butter and half the oil in a dutch oven (or a large sauce pan or skillet if you don’t have a dutch oven) and heat and brown mushrooms, seasoning with some salt, pepper, and half of the thyme.  As Julia Child would say, don’t crowd the mushrooms! Add the onions and brown, and then the blanched garlic and saute for another minute.

Remove the onions, garlic, and mushrooms (you could be bad and add some cooked and drained bacon here too if you wanted) and set aside.

Add the remaining butter and oil and fry the chicken skin side down until nicely browned on that side, then drain on paper towels skin side up.

Add the mushrooms, garlic, and onions back into the pan and wine and rest of the thyme. Cook for another 3-5 minutes or until the wine is somewhat evaporated. Add chicken back in, setting on top of mushrooms.

Add the remaining stock but ensure skin is sticking out of broth so it remains crispy. Cover with lid if you are using dutch oven (or if you are using a skillet- transfer to casserole dish and cover with lid or tin foil) and put in oven for 40 minutes.

Turn oven up to 375f. and remove lid. Cook for 30-45 min or until chicken is cooked through and sauce is slightly bubbly.

Remove chicken and set aside. Mix 1/2 cup of cold water with flour and stir until smooth. Add to hot chicken broth mix in pan and stir until desired thickness. Temper cream by heating in microwave for 60 seconds or adding the chicken gravy a little at a time until cream is as hot as the chicken gravy (or if you are using the sour cream or cream cheese, just plop it on in there).

Stir until evenly creamy. Taste and season with salt and pepper as needed.

Serve over noodles, rice, or cous cous or with crusty bread and the white wine used for the sauce.


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