Slow-Braised Chicken Thighs with Applewood and Rosemary

Name: Slow-Braised Chicken Thighs with Applewood and Rosemary
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs Chicken thighs bone-in skin-on; 2 tbsp Olive oil; 3 cloves Garlic; 2 tbsp Fresh rosemary; 1 tsp Liquid applewood smoke; 1 cup Chicken stock; 1 tsp Salt; 1/2 tsp Black pepper

Chicken thighs slow-cooked with applewood smoke and fresh rosemary until tender and flavorful, served with a rich pan sauce.

Cuisine: American

Category: One Pot

Prep: 15 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

1.5 lbs Chicken thighs bone-in skin-on
2 tbsp Olive oil
3 cloves Garlic
2 tbsp Fresh rosemary
1 tsp Liquid applewood smoke
1 cup Chicken stock
1 tsp Salt
1/2 tsp Black pepper

Instructions

Step 1: Pat chicken thighs dry with paper towels and season evenly 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 until shimmering. Add chicken thighs skin-side down and sear for 5 minutes until golden brown.
Step 2: Flip thighs, add 3 minced garlic cloves and 2 tbsp chopped fresh rosemary to the skillet. Cook for 1 minute until fragrant. Stir in 1 tsp liquid applewood smoke and 1 cup chicken stock, then bring to a simmer.
Step 3: Transfer skillet to preheated oven at 375°F (190°C), cover with lid or foil, and braise for 35-40 minutes until chicken is tender and juices run clear. Remove chicken, let rest for 5 minutes. Strain pan sauce, discard solids, and reduce sauce by simmering for 5 minutes until thickened. Serve chicken with reduced sauce.