Description
A comforting rustic dish featuring tender chicken braised slowly with garlic, herbs, and aromatic broth for deep, rich flavor.
Ingredients
- 4 bone-in, skin-on chicken thighs or drumsticks
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup water or white grape juice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Season chicken with salt, pepper, and paprika.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Sear chicken skin-side down for 5–6 minutes until golden, then flip and cook another 3–4 minutes. Remove and set aside.
- In the same pan, melt butter and sauté onion until softened.
- Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and water (or grape juice), scraping up browned bits from the pan.
- Stir in thyme, rosemary, oregano, and lemon juice.
- Return chicken to the pan, spooning liquid over the top.
- Reduce heat to low, cover, and simmer for 30–35 minutes until chicken is tender.
- Garnish with fresh parsley and serve warm.
Notes
- Use boneless chicken for faster cooking.
- Serve with mashed potatoes, rice, or crusty bread.
- Add carrots or potatoes for a one-pot meal.
- Low and slow cooking enhances flavor.
- Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: European