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Restaurant-Quality Crispy Skin Braised Chicken Thighs with White Wine and Thyme

Close-up of perfectly braised chicken thighs with glossy, seasoned skin resting in a savory sauce, garnished with thyme.
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Make tender, fall-off-the-bone chicken thighs with crispy skin in one pot. This recipe uses white wine and thyme for a rich, savory sauce perfect for an elegant weeknight dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup dry white wine (like Sauvignon Blanc)
  • 1 cup low-sodium chicken broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon Dijon mustard

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Season the skin side with salt and pepper. Lightly dust the chicken pieces with flour, shaking off any excess.
  2. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Place the chicken thighs skin-side down and sear for 6 to 8 minutes until the skin is deeply golden brown and crisp. Remove the chicken and set aside, leaving the rendered fat in the pot.
  3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3 minutes.
  5. Stir in the chicken broth, Dijon mustard, fresh thyme sprigs, and bay leaf. Bring the liquid to a gentle simmer.
  6. Return the chicken thighs to the pot, skin-side up, ensuring the skin is mostly above the liquid level.
  7. Cover the Dutch oven and transfer it to a preheated oven at 350°F (175°C). Braise for 45 to 55 minutes, or until the chicken is fork-tender.
  8. Carefully remove the chicken from the pot. If you want crispier skin, place the chicken under the broiler for 1-2 minutes, watching closely to prevent burning.
  9. Remove the thyme sprigs and bay leaf from the sauce. Taste the sauce and adjust seasoning if needed. Serve the chicken thighs immediately over rice or polenta, spooning the rich sauce over top.

Notes

  • For the best crispy skin, make sure the skin is very dry before searing. Do not skip the initial high-heat sear.
  • This recipe pairs well with a simple green salad or crusty bread to soak up the sauce. Consider this recipe when looking at meal planning options for a comforting dinner.
  • If you prefer a thicker sauce without broiling, remove the chicken, simmer the sauce on the stovetop, and whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water until thickened.

Nutrition

Find it online: https://www.unfoldrecipes.com/braised-chicken-thighs-crispy-skin-wine-sauce/