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Chicken dinners are our bread and butter here at Delish, but these braised chicken thighs are truly something special. They’re fall-off-the-bone tender, extremely flavorful, and go with an endless amount of sides. The best part? You only need one pan to cook them! If you’re looking for an easy dinner that tastes like you spent a day prepping in the kitchen, then keep reading on for all of my top tips on how to make this weeknight staple:
What People Are Saying:
“I forgot to season the chicken but didn’t need it- the sauce has so much flavor! And the chicken so tender yet crisp at the top. My whole family loved this and was quite an easy recipe!” - Orange8Ball
“We loved this! It was even better the next day!” - PurpleBeer
First, arrange a rack in the center of your oven, and preheat it to 425°. Then, in a large, deep, ovenproof skillet, heat vegetable oil over high heat. Season both sides of your chicken thighs well with salt and pepper, then add to the skillet skin-side down. Cook, turning the chicken halfway through, until deeply golden—this should take around 6 minutes per side. Once done, transfer to a plate while you prepare the sauce.
In the same skillet, cook your shallots, ginger, and garlic over medium-high heat. Cook, while stirring, until they are fragrant. Then, add the wine and cook until reduced by about half, making sure you’re stirring frequently. Once reduced, add the water, soy sauce, and sugar and bring to a boil. Once boiling, add the chicken skin-side up back into the skillet, tucking them between the shallots.
Transfer the skillet to the oven to braise the chicken uncovered. Cook until an instant-read thermometer inserted into the thickest part registers 165°—this should take around 35 minutes, but keep an eye on it. Once done, transfer the chicken to a platter, and return the skillet to high heat. Cook the sauce while stirring occasionally until it has thickened. This should take around 3 minutes, but again, keep an eye on it. Once done, pour the sauce and sesame oil over the chicken, then top with sesame seeds and scallions before serving.
The full list of ingredients and instructions can be found in the recipe below.
I love to serve these thighs over fluffy, white rice to soak up that delicious sauce, but I also think this would go great with some bok choy or roasted asparagus.
If you have any leftovers, they should keep in an airtight container in the fridge for up to 5 days and in the freezer for up to 4 months.
vegetable oil
bone-in, skin-on chicken thighs (about 6)
Kosher salt
Freshly ground black pepper
small shallots, peeled, halved if large
(2") piece ginger, peeled, grated
garlic cloves, grated
sake or dry white wine
water
reduced-sodium soy sauce
(50 g.) granulated sugar
toasted sesame oil
Toasted sesame seeds, thinly sliced scallions, and cooked white rice, for serving
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