Braised Chicken Thighs

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  Chicken Thigh, Bone-In, Skin-On(1588g)

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

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  2 teaspoons kosher salt
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  ½ teaspoon ground black pepper
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  Vegetable oil(15g)
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  Yellow Onion
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  Carrots
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  Garlic(30g)
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  Red pepper flakes(1g)
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  Wine, White, Dry(160g)
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  Low Sodium Chicken Broth(480g)
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  Parsley, Fresh(30g)

Instructions

1. 1Pat the chicken thighs dry and season all over with salt and 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 for 6–8 minutes over medium-high heat until the skin is deeply golden brown, 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 for 5 minutes until the vegetables begin to soften, stirring occasionally.
3. 3Stir in the garlic and red pepper flakes, cooking for 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 browned bits. Simmer for 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 for 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. 7Transfer the chicken thighs and vegetables to a serving platter. Increase heat to high and simmer the braising liquid for 5 minutes until slightly thickened and reduced by about one-third, then spoon over the chicken.
8. 8Divide the chicken, 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.