Braising is a great way to prepare a juicy, flavorful meat in one pot. So you may be asking, what is braising? Well, It’s a cooking method whereby you first sear the meat and then simmer it in some liquid. The searing locks in the juices and creates a browned crispy coating and the cooking in liquid cooks the meat, adding in added flavor and juiciness. You do not want the meat swimming in the liquid, just enough to come up halfway up the meat. You still want to keep that crispy coating you created. As the meat slowly cooks, the liquid will thicken creating a beautiful sauce. Are you salivating yet?
This is a very healthy recipe providing lean protein, vitamins , healthy fat and great flavor. No butter is used yet the sauce thickens to a shimmering, creamy sauce. Yum!! I only used healthy, extra virgin olive oil to sear the chicken and well, we all know that’s a healthier choice for our hearts. I also used many fresh herbs for added flavor and color. The mix of oranges and lemons provide that sweetness and tartness of the fruits, vitamin C and also a punch of color!
Chicken thighs are a bit juicy than breast, but in order to keep less fat in the dish I opted for skinless, with excess fat trimmed and bone in thighs. By dreading the thighs in flour it helped create a nice brown crust and helped to thicken the sauce as it cooked.
I highly recommend marinating the chicken in all of the ingredients overnight and the next day removing the chicken thighs and dreading them in flour. The marinade will give it that extra flavor. But if you are pressed for time you may prepare everything the same day.
You can serve this with a side salad or some rice or, what the heck, why not both. But as always, Enjoy!
Braised Chicken Citrus Thighs
Ingredients: Serves 4
- 4 larger chicken thighs, skinless with bone in, excess fat trimmed
- 1 large lemon, cut into 1/2 inch slices plus 1/2 of fresh lemon juiced
- 1 large orange, cut into 1/2 inch slices plus 1/2 of orange, juiced
- 1 red onion, peeled and cut into 1/4 inch slices
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh sage, off the stem
- 2 tablespoons fresh parsley, chopped plus extra for topping
- 2 cloves fresh garlic, peeled and smashed
- kosher salt for seasoning
- freshly ground pepper for seasoning
- 1/2 teaspoon fresh red pepper flakes (optional for extra heat)
If you are marinading this the night before, take all of the above ingredients and place in a large bowl. Carefully stir to blend and cover. Place in the fridge.
- 1/2 cup flour
- 2 tablespoons extra virgin olive oil
- 1/2 cup dry white wine, pinot grigio or sauvignon blanc
- 1/2 cup chicken stock
Place the flour in a shallow dish. Season the chicken with kosher salt and pepper and dredge in the flour. Place onto a plate.
In a stock pot large enough to hold the chicken thighs single layer heat the olive oil until very hot. Add in the thighs and cook (DO NOT MOVE THEM AROUND ONCE IN THE POT) for 10 minutes over a medium heat. Carefully turn over and cook another 6 minutes. Remove the chicken onto a plate and cover to keep warm.
In the same pot add in the onions, garlic, oranges and lemons and cook for 3 minutes. Making sure to move around so the onions do not burn. Add in the wine and with a wooden spoon scrape up the browned pieces from the bottom into the liquid. Those pieces are packed with flavor.Add in the wine and spices. Place the chicken back in and cover the pot with a lid. Cook over a low heat for 30 minutes.
Remove the lid and carefully move the ingredients around a bit. Place cover on with a slight opening to vent and cook an additional 5-10 minutes.
Serve with a side salad and some rice. garnish with some additional chopped parsley. The sauce will have thickened and will be a nice topping for the rice.