Braising chicken thighs involves browning them in a skillet, tenderizing them with liquid, and simmering until the liquid thickens into a glaze. Thighs are preferred for their higher fat content, and the braising liquid can range from water to wine or stock. Cook for 40-45 minutes and thicken with cornstarch.
Top tips for braising chicken thighs include thoroughly browning the thighs in a skillet on the stove, tenderizing the meat with enough liquid flavor ingredients, and simmering the chicken pieces long enough for the liquid to thicken into a glaze. Many cooks report better success with braised chicken thighs instead of other cuts of chicken. Thighs have a higher fat content which usually prevents them from becoming dry or tough during the cooking process. Preparing chicken for braising typically involves rinsing and drying each piece before adding the thighs to hot oil or butter in a skillet. Most recipes don’t include instructions for seasoning raw chicken with dried spices before braising because this step is done with the liquid added.
Braising chicken thighs involves partially submerging the searing pieces in the liquid and cooking the chicken until tender. Some cooks like to use canola or vegetable oil for this step, while others prefer to use butter. The average cooking time for browning chicken thighs is seven to ten minutes, depending on the size of each piece. A frequent starter mistake is to brown chicken for longer, which can lead to dry, overdone meat. Chicken thighs are usually cooked more thoroughly during the braising process.
The liquid used to braise chicken thighs can range from water to white wine to chicken stock, depending on individual preference. Some cooks use fruit juice in flavors like orange or cranberry as a sweet option for braising chicken legs. Another important tip is to add only the amount of liquid dictated by the recipe instructions. Stirring too much or too little braising liquid will affect the texture of the braised chicken dish. Preferred dried spices commonly added to braising liquid include sea salt, cumin, or black pepper.
Instructions for braising chicken thighs often involve first bringing the liquid to a boil before adding the chicken thighs and then turning the stove temperature down to medium. The chicken thighs are then typically further cooked in the braising liquid for another 40 to 45 minutes on average. Most experienced cooks recommend checking the centers of each chicken leg to make sure the meat is cooked through. Adding a small amount of cornstarch usually thickens the braising liquid into a glaze to add more flavor to the finished dish.
Protect your devices with Threat Protection by NordVPN
