Low-Temperature Braised Chicken Thighs with Lemon and Thyme

Name: Low-Temperature Braised Chicken Thighs with Lemon and Thyme
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 lb bone-in, skin-on chicken thighs; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 medium, sliced red onion; 3 cloves, minced garlic; 1 cup chicken broth; 1, sliced into rounds lemon; 2 tbsp leaves fresh thyme; 1 tbsp, chopped fresh parsley

Tender chicken thighs simmered gently with aromatic lemon and thyme until falling off the bone, requiring minimal attention for maximum flavor.

Cuisine: French

Category: One Pot

Prep: 10 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

1 lb bone-in, skin-on chicken thighs
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 medium, sliced red onion
3 cloves, minced garlic
1 cup chicken broth
1, sliced into rounds lemon
2 tbsp leaves fresh thyme
1 tbsp, chopped fresh parsley

Instructions

Step 1: Pat chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 5 minutes until golden brown. Flip and cook for 2 minutes, then transfer to a plate.
Step 2: Add sliced red onion to the skillet and cook for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant. Pour in 1 cup chicken broth and lemon slices, scraping up browned bits from the pan.
Step 3: Return chicken thighs to the skillet, skin-side up. Sprinkle with 2 tbsp fresh thyme. Cover and transfer to a preheated oven at 325°F. Braise for 30 minutes. Remove lid, sprinkle with 1 tbsp chopped parsley, and cook uncovered for 5 minutes until chicken is cooked through and juices run clear.