Braised Chicken Thighs with Garlic and White Wine

Inexpensive chicken thighs are given the royal treatment in this recipe. Braised Chicken Thighs are cooked in white wine or champagne with a ton of fresh garlic until melt-in-your-mouth tender and juicy with an ultra crispy skin.

It’s snowing. Which is cool but I’m wondering if the forecasters called this one correctly. I love snow days because, even though I work from home, it’s a forced day of relaxation. Lots of cozy blankets and fluffy socks with a cozy dinner braising away in the oven. The intoxicating aroma of wine, garlic and chicken fills the house like a down comforter for your soul. These Braised Chicken Thighs with garlic and champagne will warm you from the inside out.

I love the braising method of cooking. It allows you to take an inexpensive cut of meat, whether it’s chicken, beef or pork, and coax it into something worthy of a Michelin star restaurant. The low and slow cooking process coupled with a fragrant, savory liquid works its magic like Hermione. It’s my go-to impressive dinner even on a weeknight.

Braised Chicken Thighs in garlic and white wine is a tender, juicy chicken dinner like no other. Humble ingredients like garlic, chicken stock and bone-in chicken thighs play nicely with leftover champagne. It’s the perfect juxtaposition of flavors made with simple ingredients even the kids will enjoy.

I love a good chicken thighs recipe because they’re so flavorful. Because they’re dark meat which has a higher fat content, they stay tender and juicy when you accidentally forget to pull them out of the oven or off the grill. They’re the most forgiving part of the chicken in my opinion. And they’re cheap. And with grocery prices as high as they are lately, budget-friendly, tasty food is where it’s at.

Ingredients You Will Need

• Chicken – I used bone-in chicken thighs with the skin on. The skin is seared until crisp which helps keep all the juices inside. You can use boneless, skinless chicken thighs but shorten the braise time by about half. You can also use boneless, skinless chicken breasts but they will not be as tender.
• Garlic – You’ll need about 4 heads of fresh garlic. I smash the whole head of garlic with the side of my knife to break it into pieces. Sometimes I’ll buy loose garlic cloves that are already peeled to save an immense amount of time but the more budget friendly option is to buy whole garlic heads.
• Champagne – Champagne can be expensive but look on the bottom shelf. You can get a bottle of champagne these days for under $10 and if can’t find one under $10 but still want to make this on the cheap you can use sparkling wine. Or Prosecco works well, too. Really any dry white wine will do the job. It’s like a more rustic coq au blanc, if you know what I mean.
• Mustard – I like to add dijon mustard to the sauce for a tangy flavor which cuts the richness just a bit. You can use dry mustard, if you prefer.
• Seasonings – Fresh thyme, kosher salt and black pepper flavor the sauce simply and perfectly.
• Beef Stock – The base of the sauce is made with beef stock or beef broth. Why beef and not chicken broth? I feel beef broth has more depth of flavor but you can use whatever you have on hand.

For the full ingredient list and instructions, see the recipe card below.

How to Make Braised Chicken Thighs

1. Pat the chicken thighs dry with paper towels then season chicken on both sides with salt and pepper. Set aside.
2. Heat the olive oil in a large dutch oven or braising pan over medium-high heat. (The high temperature will help sear the chicken to lock in the juices which results in the most tender meat.)
3. Add the chicken to the pot, skin side down, and sear chicken until the skin is crispy and golden brown, about 4-5 minutes. Flip the chicken over and cook for an additional 4-5 minutes until the chicken is golden brown and crispy. Transfer to a platter and keep warm.
4. Pour off all but 2 tablespoons fat and return the pot to the heat. Reduce to medium heat and add the garlic cloves to the pan. Saute the garlic until golden brown then add the wine.
5. Deglaze the pan and scrape up the brown bits on the bottom of the pan with a wooden spoon. Continue cooking and reduce the wine by 1/2.
6. Stir in the dijon mustard and the beef stock. Return the chicken to the pot with the braising liquid and cover with a lid.
7. Continue to cook the chicken over medium-low heat for a cooking time of 45 minutes or until the chicken is cooked through. It will register 165˚F on an instant read thermometer when it’s done.
8. Transfer the chicken to a platter and keep warm.
9. Using an immersion blender, puree the garlic clove mixture with the cooking liquid until smooth.
10. Serve the chicken with the delicious sauce over buttered noodles or rice. Don’t forget the crusty bread for dipping.

How to Store Leftovers

Transfer the leftover chicken thighs and sauce to an airtight container then store in the refrigerator for up to 3 days. It’s the perfect recipe to make ahead, too, because it tastes even better the next day.

Serve it over mashed potatoes for the perfect comfort food.

Best Sides for Braised Chicken

• Jasmine Rice
• Roasted Green Beans
• Balsamic Brussels Sprouts
• The Best Mashed Potatoes

More Easy Chicken Recipes

• Oven Baked BBQ Chicken Thighs
• Sweet and Spicy Boneless Chicken Thighs
• Crispy Baked Chicken Thighs with Garlic Herb Sauce
• Honey Garlic Chicken Thighs

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