Chicken Thighs Braised with Wine
Slow, gentle braising turns skin-on thighs into meltingly tender meat while a wine-scented pan sauce concentrates savory, aromatic flavors into glossy comfort.
6 each chicken thighs, bone-in, skin-on, about 1.5–2 lb total
1 ½ tsp salt
¾ tsp black pepper
2 tbsp olive oil
1 each onion, finely chopped
2 each carrot, sliced
3 clove garlic, minced
1 tbsp tomato paste
1 tbsp all-purpose flour
2 cup red wine, dry
1 cup chicken stock
4 sprig thyme, fresh
1 each bay leaf
2 tbsp unsalted butter, cold
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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