Braised Chicken Thighs – COOK WE WILL

Roasted chicken thighs are very high on my family dish list. It connects in about an hour and the process really could not be easier. The recipe for my roasted chicken thighs uses a lot of vegetables and it serves the best with rice, as there is a lot of delicious sauce to pour over it.

note: I use big Safe mold in the oven Today, since the absorption begins on the stove, but the last 15 minutes of magic are happening in the oven. I make this to make sure the skin on our chicken thighs is nice and crisp. If you do not have such a pan, transfer the chicken thighs to the pan after full cooking and roast them for a few minutes in the oven.

What does it mean to braid meat?

it’s simple, Cooking basically means cooking the meat partially submerged in some liquid. We can use vintage, soup, wine, beer, water … or a combination, depending on the recipe.

You can braid basically any type of meat, Even the hardest and cheapest cuts. But today, we’re making roast chicken thighs, so let’s stick to that. I wrote a bit more about the method in another recent recipe here on my blog, check it out A recipe for fried beef Find out more.

Roasted chicken thigh ingredients

8 Chicken thighs – Use as much of the pan as possible in one layer
10 Cherry tomatoes
1 small Squash
1 Medium Red onion
4-5 Garlic cloves
1 Hot pepper (yellow or red)
2 Spring onion
2-3 tbsp Of butter
Salt and pepper to taste
1 tsp Of red paprika
1 tsp Of garlic powder
1 tsp Of onion powder
1.5 cups Chicken axis or axis

How to make grilled chicken thighs

Watch the video recipe or scroll down for step-by-step instructions:

We will start by seasoning our chicken thighs. Go inside with a splash of olive oil and properly coat each piece, on both sides. The olive oil will serve as a binder so that all the other spices will stick better to the thighs.

Next comes a A generous amount of salt And of course, some Freshly ground black pepper. I also use simple A mixture of spices That I made. It consists of Garlic powder, red paprika and onion powder Mixed in a 1-1-1 ratio. I used about 3 teaspoons of this mixture in total. If you have a favorite spice blend, feel free to use it.

Turn the hips now and season properly the other side as well. Do not be afraid to get a little worse with the spices, the chicken thighs are quite large and the spices will also enhance the sauce. The sauce is basically what makes these manicured chicken thighs special!

Use your hands to make sure all the chicken parts are seasoned properly, Turn them several times so that all the spices stick to the skin and flesh. After seasoning, set them aside and leave the marinade for a few minutes, unless you are in a hurry.

To further enhance the final flavor, you should first brown the chicken thighs, before pouring. So let’s do it. Heat a little olive oil in a large safe pan for the oven, pan or other vessel with a large flat bottom that you have a lid for.

note: In case you do not have a lid for the tool you have decided to work with, you can always use aluminum foil. One way or another, one should cover the dish with something while bracing, it is a must.

Add the thighs to the pan and Brown them over high heat on both sides. It will only take a short time, maybe 3 or 4 minutes per side.

After browning, remove the chicken from the pan and set aside.

Let’s prepare the vegetable base now. Drop 2 or 3 tablespoons of butter into the pan and let it melt. It will mix nicely with the drips from our chicken thighs.

Continue adding the vegetables. I have already cut them all into small pieces as you can see in the picture. Today, I use 4 cloves of garlic, one medium-sized yellow pepper, about 10 cherry tomatoes, 1 small zucchini, 1 medium-sized red onion and 2 spring onions.

note: These are my favorite types of vegetables to use in making roasted chicken thighs. You can use them or replace some, in case there is something you do not like. This recipe is very versatile, use whatever vegetables you want.

Mix the vegetables with the buttery base and add a touch of Italian herbs. As mentioned earlier, when braiding chicken thighs we need some liquid in the pan so continue A cup and a half of chicken broth or stock And mix it with the vegetables.

I like the smell of rosemary, so let me add 2 sprigs to the pan. Thyme or oregano will work well with this braided chicken thighs recipe too!

Now return the browned chicken thighs to the pan. Place them on top of the vegetables, so that they are not completely submerged in liquids, if possible.

Cover the mold with a lid, Lower the heat to medium and fry the chicken thighs and vegetables roughly 30 to 40 minutesBased on hip size used.

Once the meat is tender enough for a fork to slide in and out easily, It’s time for the next step.

Grab the mold and place in the oven. I preheated it for 250 C or 475 F. Give it about 15 minutes Or until the skin turns golden and crisp brown. You can also use roasting mode for the last 5 minutes.

And this is what the well-groomed chicken thighs look like. I think these came out really great. Slightly chopped parsley for garnish and we are ready to serve.

My favorite side is DisServe with grilled chicken thighs is definitely rice. There is a lot of delicious sauce waiting in the pan, it would be a sin not to use it. And rice definitely absorbs it best. Alternatively, you can use Puree Also, this will be my second choice.

Looking for more chicken recipes? try me Marinated chicken wings, Grilled chicken gyros, Chicken and sauerkraut, Chicken wings in bread or Stroganoff chicken.

Optional tips and questions and answers

• Do not like chicken thighs? This recipe will work great with chicken sticks too. The only change will be a slightly shorter cooking time.
• How long do roasted chicken thighs stay good? You can store this dish safely in the refrigerator for 3 days.
• How to heat roasted chicken thighs? A microwave is probably the easiest option in this case.
• Is this dish suitable for freezing? Not really, cooked vegetables do not freeze best, they will most likely fall apart during thawing.
• You can make this dish even better by adding a glass of dry red wine, Do this while adding the butter and give it a few minutes for the alcohol to evaporate.
• Looking for an alternative recipe for braided chicken? try It’s with olives and herbs.

Roasted chicken thighs

Matej

These roast chicken thighs are one of my favorite dishes for the family. It is super easy to prepare, takes about an hour from start to finish and the meat always becomes extra tender. Try it!

Preparation time 5 subtlety

Cooking time 1 hour

Course Main Course

kitchen international

• 8 Chicken thighs
• 10 Cherry tomatoes
• 1 Small zucchini
• 1 Medium red onion
• 4-5 Garlic cloves
• 1 Gamba Yellow or red
• 2 Spring onion
• 2-3 Spoons Of butter
• Salt and pepper to taste
• 1 teaspoon Of red paprika
• 1 teaspoon Of garlic powder
• 1 teaspoon Of onion powder
• 1.5 Cups Chicken axis or axis

• Start by seasoning the chicken thighs. Coat them in olive oil, then add salt and black pepper on both sides. I also use a pre-prepared spice mixture that consists only of red paprika, garlic powder and onion powder in a 1-1-1 ratio. Feel free to use your favorite spice blend instead.

• If you have time, let the meat soak for at least one hour, the manicured chicken thighs will be tastier that way.

• Heat a sprinkle of olive oil in a large safe pan in the oven and brown the chicken thighs on both sides. 3 to 4 minutes per side is enough.

• After browning, remove the thighs from the pan and set aside.

• Add 3-4 tablespoons of butter to the pan and let it melt. Add all the vegetables now. I use garlic, peppers, cherry tomatoes, zucchini, red onions and spring onions. Feel free to change it to your liking.

• Mix the vegetables with the buttery base and add a touch of Italian herbs.

• Pour in about 1 and a half cups of chicken broth or stock. I like rosemary so I also add 2 sprigs.

• Now place the chicken thighs back in the pan. Place them on top of the vegetables so that they are not completely submerged in liquids.

• Cover the pan with a lid and continue to simmer over medium heat for about 30-40 minutes, depending on the size of the thighs.

• Checking the hips now, once the meat is tender enough for a fork to slide in easily, it’s time for the next step.

• I love my braided chicken thighs with a crispy rind so it’s time for the oven. Preheat it to 250 C / 475F and place the pan inside, without a lid this time.

• Bake the thighs for about 15 minutes or until the skin is golden and the meat is completely cooked and extra tender. You can also use the roasting mode for the last 5 minutes or so.

• Serve the manicured chicken thighs with the addition of rice or mashed potatoes.

Key word Roasted chicken thighs, chicken thighs