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Braised Chicken Citrus Thighs
Braised Chicken Citrus Thighs
Equipment
- Large bowl
- shallow dish
- Stock pot
- Wooden Spoon
- Chefs Knife
- Plate
- Tongs
- Lid
Ingredients
- 4 pieces 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 large 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)
- 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
Instructions
- If you are marinating this the night before, take all of the above ingredients, excluding the flour, oil, white wine, and chicken stock, and place in a large bowl. Carefully stir to blend and cover. Place in the fridge.
- 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.
- Using tongs, carefully turn over and cook another 6 minutes. Remove the chicken to 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.
Nutrition
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Hello, I'm Yvette
Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.
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Yvette
Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!
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