Product Used In This Recipe
Braised Chicken
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This braised chicken recipe made in the Verde Braider Pan with Lid features crispy, golden-browned chicken simmered in a rich sauce with onions, mushrooms, carrots, garlic, tomato paste, and red wine. Finished in the oven with thyme and bay leaves, the chicken becomes tender and flavorful while the sauce develops deep, savory richness.
Perfect for cozy dinners or weekend cooking, this oven-braised chicken recipe is simple to prepare in one pan and delivers comforting, classic flavor. Serve it with mashed potatoes, crusty bread, or rice to soak up the rich red wine sauce.
Ingredients
- 4–6 bone-in, skin-on chicken thighs (or mix of thighs/drumsticks)
- Salt & black pepper
- 2 Tbsp olive oil
- 2 small onion, sliced
- 4 cloves garlic, minced
- 1 cups mushrooms halved
- 3 carrots, sliced into chunks
- 1 Tbsp tomato paste
- 1 ½ cups dry red wine (like Pinot Noir)
- 1 cup chicken broth
- Small bunch of fresh thyme
- 3 Bay leaves
Directions
Preheat your oven to 375 degrees F.
Heat the Verde Braiser Pan on medium-high heat. Pat the chicken with a paper towel, then drizzle with oil and season with salt and pepper.
Add butter to the pan and brown the chicken, starting skin-side down, about 7–10 minutes, then remove. Add 1 tbs olive oil and sauté the onions with a pinch of salt. You just want the onions to start to turn translucent, about 5 minutes.
Add the garlic, mushrooms, and carrots. Stir and cook for 1 minute. Add the tomato paste and stir. Add the red wine and deglaze. Using a non-metal spoon, scrape the brown bits off the bottom of the pan.
Let simmer for 5 minutes before adding the stock. Add the chicken back in along with the thyme and bay leaves. Cover and place in the oven for 35–40 minutes or until the chicken is 165 degrees Fahrenheit internal.
If you need to thicken the sauce, simmer on the burner with the lid off for a few minutes to finish. Remove the bay leaves and serve.
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Ingredients
- 4–6 bone-in, skin-on chicken thighs (or mix of thighs/drumsticks)
- Salt & black pepper
- 2 Tbsp olive oil
- 2 small onion, sliced
- 4 cloves garlic, minced
- 1 cups mushrooms halved
- 3 carrots, sliced into chunks
- 1 Tbsp tomato paste
- 1 ½ cups dry red wine (like Pinot Noir)
- 1 cup chicken broth
- Small bunch of fresh thyme
- 3 Bay leaves
Directions
Preheat your oven to 375 degrees F.
Heat the Verde Braiser Pan on medium-high heat. Pat the chicken with a paper towel, then drizzle with oil and season with salt and pepper.
Add butter to the pan and brown the chicken, starting skin-side down, about 7–10 minutes, then remove. Add 1 tbs olive oil and sauté the onions with a pinch of salt. You just want the onions to start to turn translucent, about 5 minutes.
Add the garlic, mushrooms, and carrots. Stir and cook for 1 minute. Add the tomato paste and stir. Add the red wine and deglaze. Using a non-metal spoon, scrape the brown bits off the bottom of the pan.
Let simmer for 5 minutes before adding the stock. Add the chicken back in along with the thyme and bay leaves. Cover and place in the oven for 35–40 minutes or until the chicken is 165 degrees Fahrenheit internal.
If you need to thicken the sauce, simmer on the burner with the lid off for a few minutes to finish. Remove the bay leaves and serve.
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This recipe doesn't have any reviews yet. Try it out and let us know what you think!
