Made from economical chicken thighs and a few pantry items, braised Italian chicken thighs is a basic weeknight recipe in my kitchen. Healthy comfort food made easy. Pick up chicken thighs and mushrooms at the store. From your pantry, use canned tomatoes and artichoke hearts, olive oil, garlic and onions. Fresh herbs are nice as a garnish, but you can use dried herbs for the cooking. A dried Italian blend is nice, but you can use basil, oregano, even thyme or rosemary.
Braised Italian Chicken Thighs
Braising is a classic, two step method of cooking. Sear or brown for good color, then simmer for flavor and tenderness. Part of the time is hands off cooking, so you can get the rest of the meal ready. Cook some noodles and toss a salad to balance things out.
Start by browning chicken thighs, skin side down, until golden. Remove from the pan. Sauté onion and garlic, then add artichoke hearts. Cook for a few minutes, then add tomatoes, mushrooms, broth and wine (if using) and herbs. Add chicken back into pan, cover and simmer until chicken is tender, about 20 minutes.
Serve Over Noodles of Choice
Choose either whole wheat noodles, brown rice noodles for a gluten-free option (Jovial pasta is terrific), or zucchini noodles. For directions on how to make zucchini noodles, read this post. Another option – try combining half pasta noodles with half zucchini noodles.
Buying Chicken Thighs
Chicken thighs come large and small. I’ve purchased 4 larger ones at 1 1/2 pounds, and 5 smaller ones for 1 1/3 pounds. It just depends on what is at the store. You’ll have to eye it.
Tools Note
Choose a pan wide enough that you can get all of the chicken thighs in a single layer and deep enough that you can add the rest of the ingredients without it bubbling over. You will also need a tight fitting lid.
This post was shot in a 3 1/2 quart Le Creuset brasier (my new toy!). I’ve also made it in a 5 1/2 quart Le Creuset Dutch oven. You could also use a pan like the All Clad 4 quart Weeknight Pan.
Italian Braised Chicken Thighs
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds chicken thighs bone-in, skin-on
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon granulated garlic
- 1 tablespoons olive oil
- 3/4 cup chopped onions
- 6 ounces quartered artichoke hearts about half a can, drained
- 3 cloves garlic finely chopped
- 2 teaspoons dried herbs Italian blend, oregano, or basil
- 1 pinch red pepper flakes
- 3/4 cup chicken broth
- 1/2 cup red wine optional, or use more broth
- 1 can diced tomatoes 15 ounces
- 8 ounces small mushrooms halved or quartered
- 2 teaspoons fresh chopped parsley or oregano optional
- 2 tablespoons grated Parmesan optional, skip for dairy-free
Instructions
- Trim excess fat and skin from chicken thighs. Season chicken with salt, pepper and granulated garlic. Heat olive oil in a pan large enough to hold the chicken in a single layer over medium heat. Use a 5 1/2 quart Dutch oven, 3 1/2 quart brasier, or 3-4 quart saute pan. Add the chicken skin side down and cook until the skin has a golden crust. Remove the chicken to a plate or rimmed baking pan.
- Add onion to the pan. You should hear a light sizzle when the onion hits the surface. Cook onion until soft, about 2-3 minutes. Turn the heat down if needed so the onion does not burn. Add the artichokes hearts, garlic, dried herbs, and red pepper and cook 1-2 minutes. Add the wine and broth and cook 2-3 minutes.
- Add the tomatoes to the pan and stir to mix them in.Nestle the chicken thighs into the vegetables and add the mushrooms. Turn the heat up until the pan is bubbling. Place the lid on the pan, turn heat to low and cook until the chicken reaches an internal temperature of 165°, about 20 minutes. Serve over noodles of choice and sprinkle with fresh herbs and Parmesan (if using).
I pinned your braised chicken – it made my mouth water.
Thanks Madonna! The leftovers are good too. I finished one up for dinner last night and piled all of the veggies over green beans. No noodles needed, although I have done it with the zucchini noodles and even a combine of half zucchini and half brown rice. All good.
Wow something new that I can’t wait to try, perfect for cold rainy weather!
Exactly what I was thinking Brenna. Its warm and sunny here is California, but I watch the news and think of all my friends across the country with so much cold weather and snow. Hope you will report back after you make it. Sure is easy and tastes so good. Thanks for your comment.
Hi Sal – just made your Braised Italian Chicken Thighs and serving to the family over zucchini noodles! I know they will love it,,,may become the new family favorite!
Thanks!
Amy
Looks fabulous Sally. I will definitely be making it. This is my kind of dish!
Made up a double batch of this at the fire house tonight. It’s a keeper. Will definitely be a regular meal here from now on out.
Love to hear that Ryan! Happy firefighters are a good thing!
Great dish! I love the rich flavor and variety of ingredients. I made this last weekend and the whole family enjoyed it. I have been enjoying the leftovers even more (I did make a double batch ;).
could this work with bone in chicken breasts?
Hi Linda, yes it should work with bone-in chicken breasts as well. I would do 4 pieces. Cook them to 160° and the last 5 degrees, to 165°, will happen with carry over cooking. That way you will have nice moist chicken breasts. For faster cooking you could cut them in half crosswise.
Would this dish freeze well?
I’m not sure Lisa. I’ve never tried to freeze it. It probably would be fine. Then thaw completely the refrigerator overnight, maybe 24 hours, slowly, and reheat in a 350° oven for about 30 minutes covered with foil. Before heating allow the dish to stand out of the refrigerator on the counter for at least 30 minutes, up to 60 to get the chill off. It will heat faster, better.
How do I keep the browned skinned from sticking to the pan? So frustrating, I always seem to have this problem. What is the trick to browning the thighs without leaving the skin behind, stuck to the pan? Thanks for your help….
Hi Sara. What kind of a pan are you using? Have you tried a bit of non-stick spray, or a non-stick pan? Do you use a little olive oil in the pan to cook them in? The pan I use is a Le Creuset, which is enamel coated cast iron, and don’t have a sticking problem. Also, be sure to get a good crisp skin on the thighs before you try to turn them. That should help them release easily to turn. Please let me know if this helps.