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One-Pot Red Wine Braised Chicken Thighs with Crispy Skin

Close-up of a perfectly glazed braised chicken thighs piece covered in a rich, dark, fruity sauce.
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Make tender, fall-off-the-bone chicken thighs with a rich red wine sauce in one pot. This recipe includes a technique to keep the skin crispy before braising for a satisfying texture.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 2 cups chicken broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon tomato paste

Instructions

  1. Pat the chicken thighs very dry with paper towels. Season both sides generously with salt and pepper.
  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 in the hot oil. Sear for 6 to 8 minutes until the skin is deeply golden brown and crisp. Do not overcrowd the pot; work in batches if necessary. Remove the crispy chicken and set aside, leaving about 1 tablespoon of rendered fat in the pot.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and sliced mushrooms and cook until the mushrooms release their liquid and start to brown, about 5 more minutes.
  4. Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes.
  5. Pour in the chicken broth. Add the thyme sprigs and bay leaf. Bring the liquid to a gentle simmer.
  6. Nestle the seared chicken thighs back into 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 60 minutes, or until the chicken is fork-tender.
  8. Carefully remove the chicken thighs from the pot. If the sauce is too thin, place the pot back on the stovetop over medium heat and simmer until it thickens slightly. Remove the thyme sprigs and bay leaf before serving.
  9. Serve the chicken thighs immediately over mashed potatoes or polenta, spooning the rich sauce over the top.

Notes

  • For the best crispy skin, ensure the chicken is completely dry before searing. Do not skip the initial searing step.
  • If you prefer a thicker sauce, you can whisk 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water into the simmering sauce at the end.
  • This recipe works well with root vegetables like carrots or potatoes added along with the onions for a complete one-pot dinner.

Nutrition

Find it online: https://hearthbite.com/braised-chicken-thighs-red-wine-crispy-skin/