Braised Chicken Thighs

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  3.5 lbs Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 tsp 2 teaspoons kosher salt
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  0.5 tsp ½ teaspoon ground black pepper
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  1 tbsp Vegetable oil
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  1 Yellow Onion(110g)
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  1 Carrots(61g)
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  6 Garlic(18g)
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  0.3 tsp Red pepper flakes
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  0.7 cup Wine, White, Dry
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  1 cup Low Sodium Chicken Broth
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  2 tbsp Parsley, Fresh

Instructions

1. 1Pat the chicken thighs dry and season all over with the kosher salt and ground black pepper. Heat the vegetable oil in a large, deep skillet over medium-high heat until shimmering. Working in batches to avoid crowding, place the chicken skin-side down and cook 6–8 minutes over medium-high heat until the skin is deeply golden brown and crispy, disturbing as little as possible. Transfer to a plate and repeat with remaining thighs.
2. 2Add the onion and carrot to the skillet, reduce heat to medium, and cook 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. 3Stir in the garlic and red pepper flakes and cook 30 seconds over medium heat until fragrant.
4. 4Increase heat to medium-high, pour in the white wine, and scrape the bottom of the skillet with a wooden spoon to release all browned bits. Simmer 3–4 minutes until the wine is reduced by approximately half.
5. 5Return the chicken thighs and any accumulated juices to the skillet. Pour in enough chicken broth to come about halfway up the chicken, then bring to a simmer over medium-high heat.
6. 6Cover the skillet, reduce heat to medium-low, and braise 35–40 minutes until the chicken is fork-tender and internal temperature reaches 165°F when measured at the thickest part of the thigh.
7. 7Increase heat to high and simmer the braising liquid uncovered 5 minutes until slightly thickened and reduced by about one-third.
8. 8Divide the chicken thighs, vegetables, and braising liquid evenly into 6 airtight containers while hot. Garnish with fresh parsley. Refrigerate up to 4 days or freeze up to 3 months.