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Best Braised Chicken Thighs Recipe with Garlic & Rosemary

Garlic Rosemary Braised Chicken Thighs

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 6-8 pieces bone-in, skin-on chicken thighs Pat dry thoroughly
  • 1 tbsp olive oil
  • 1 tsp kosher salt Plus more to taste
  • 1/2 tsp black pepper Freshly ground
  • 6 cloves garlic Smashed and peeled
  • 4 sprigs fresh rosemary
  • 1/2 cup dry white wine Sauvignon Blanc or Pinot Grigio
  • 1 cup chicken broth Low sodium preferred
  • 1 tbsp unsalted butter Optional, for finishing sauce

Instructions
 

  • Pat the chicken thighs completely dry with paper towels. Season liberally on all sides with kosher salt and black pepper.
  • Heat olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Once shimmering, place chicken thighs skin-side down.
  • Sear undisturbed for 6-8 minutes until the skin is deep golden brown and crispy. Flip and cook for 2 more minutes. Remove chicken to a plate and set aside.
  • Drain all but 1 tablespoon of rendered fat from the pan. Reduce heat to medium.
  • Add the smashed garlic cloves and rosemary sprigs. Sauté for 1-2 minutes until fragrant and garlic is lightly browned.
  • Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up the browned bits (fond) from the bottom. Simmer for 3 minutes to reduce slightly.
  • Add the chicken broth and bring to a gentle simmer.
  • Return the chicken thighs to the pan, skin-side up. Ensure the skin remains above the liquid level to stay crispy.
  • Reduce heat to low, cover partially, and braise for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
  • Optional: Remove chicken, whisk butter into the sauce to thicken, then serve sauce spooned around the chicken (not over the skin).