Braised Chicken Thighs With Garlic And Onion Recipe

I absolutely love this recipe because it turns simple ingredients like chicken, garlic, and onion into a mouthwatering, restaurant-quality dish that’s perfect for impressing friends at a cozy dinner party. Plus, the whole cooking process feels like a little culinary adventure, especially when the house fills with that incredible smell as the chicken braises away.

Braised chicken thighs with garlic and onion is a dish I love for its uncomplicated deliciousness. Salt and freshly ground black pepper season bone-in chicken thighs that are cooked in a delightful combination of olive oil, smashed garlic, and thinly sliced onion.

The dish then receives a gentle enhancement from a splash of dry white wine, some chicken broth, and fresh thyme—seasonings I find work beautifully together. Yes, the flavors meld perfectly—they’re so savory together—but the melding also serves another purpose: the protein, once again, has to be present in such high quantity (and in such a form) for the ketogenic diet to work.

Ingredients

Chicken Thighs:
These cuts are very high in protein, offering a tender, juicy texture.

Olive Oil:
A fat that is good for your heart, enhances flavor and provides a smooth finish.

Onion:
Imparts a sweet flavor with complexity, a rich source of antioxidants.

Garlic:
Enhances immune health, contributes rich taste.

Chicken Broth:
Adds rich, savory depth, overall flavor profile deepens.

Dry White Wine:
Includes sharpness and sophistication, softens the muscle.

Thyme:
The complements makes dishes savory and aromatic.

Ingredient Quantities

• 4 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 10 cloves garlic, peeled and smashed
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 tablespoon unsalted butter
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Generously season both sides of the chicken thighs with salt and freshly ground black pepper.

2. In a large skillet or Dutch oven, warm the olive oil over medium-high heat.

3. Place the chicken thighs in the skillet, skin side down, and cook until the skin is a deep golden brown and crispy, about 5-7 minutes. Flip and cook for an additional 3 minutes on the other side. Remove the chicken from the skillet and set aside.

4. In the same skillet, lower the heat to medium and add the onion, sliced. Cook it for about 5 minutes, stirring now and then, until the onion is soft and translucent.

5. The smashed garlic cloves should be added to the skillet, and the cloves and oil should be cooked together for an additional 1-2 minutes, until they become aromatic.

6. Add the chicken broth and dry white wine, and use a wooden spoon to scrape up any brown bits from the bottom of the skillet.

7. Add the thyme and bring the liquid to a simmer.

8. Put the chicken thighs back in the skillet, skin side up. Put the lid on the skillet and turn the heat to low. Let the chicken braise in the liquid for 25-30 minutes, and don’t rush it. This is a good time to do some of your prep work for whatever side you will be serving with the chicken.

9. After cooking, take the chicken thighs from the skillet and mix the butter into the leftover sauce until melted and smooth.

10. Serve the chicken thighs, onions, and garlic sauce topped with fresh parsley, if using. Enjoy!

Equipment Needed

1. Large skillet or Dutch oven
2. Tongs or spatula
3. Knife
4. Cutting board
5. Wooden spoon
6. Measuring spoons
7. Measuring cups
8. Plate (for setting aside chicken)
9. Spoon (for mixing in butter)

FAQ

• Can I use boneless, skinless chicken thighs instead?Certainly! You can use chicken thighs that are boneless and skinless, but bear in mind that the cooking time may be cut down a bit.
• Is there a substitute for dry white wine?If dry white wine is unavailable, use an equal amount of extra chicken broth. Or mix a tablespoon of white wine vinegar with water to replace the wine.
• Can this be made with chicken breasts?Sure, chicken breasts can be used, but they may not be as tender as thighs. Adjust cooking time accordingly.
• How do I make this dish more flavorful?To make the taste pop even more, you can include herbs such as rosemary or add a splash of lemon juice at the end.
• Is it possible to make this recipe ahead of time?Yes, you can prepare this dish a day ahead. Just warm it in the oven at 350°F until it’s heated throughout.
• What can I serve with these braised chicken thighs?Mashed potatoes, steamed vegetables, and a straightforward green salad complement them nicely.
• How long should I braise the chicken thighs?Braising takes a little longer, about 30 to 40 minutes, but it’s one of the most foolproof methods of cooking dark meat chicken. You’ll know it’s done when the meat is fully cooked and tender.

Substitutions and Variations

• 2 tablespoons olive oil: Substitute with canola oil or vegetable oil.
• 10 cloves garlic, peeled and smashed: Substitute with 2 teaspoons garlic powder.
• 1 cup chicken broth: Substitute with 1 cup vegetable broth or water with bouillon.
• 1/2 cup dry white wine: Substitute with 1/2 cup chicken broth or apple juice (though this will alter flavor).
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme: Substitute with 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary.

Pro Tips

1. Pat the Chicken Dry Before seasoning the chicken, pat it dry with paper towels. This helps the skin crisp up beautifully when searing.

2. Use Room Temperature Chicken Allow the chicken thighs to sit out for about 15-20 minutes before cooking to come closer to room temperature, ensuring even cooking and better browning.

3. Deglaze the Pan Thoroughly When you add the chicken broth and wine, be sure to scrape up all the brown bits stuck to the bottom of the skillet. These bits add immense flavor to your sauce.

4. Don’t Rush the Browning Step Give the chicken enough time to develop a deep golden crust. This not only enhances the flavor but also adds a delightful texture contrast.

5. Adjust Seasoning Before Serving Taste the sauce after you’ve incorporated the butter, and adjust the seasoning with salt and pepper if needed to ensure a well-balanced, flavorful finish.