Indulge in the rich flavors of French cuisine with our delightful Braised Chicken with Herbs and Shallots! This mouthwatering dish is not only a feast for the senses but also a comforting meal that will impress your family and friends. With tender chicken thighs infused with aromatic herbs and sweet shallots, every bite is a celebration of culinary artistry. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is your ticket to creating a gourmet experience right at home. Ready to elevate your dinner game? Let’s dive into the art of braising!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup shallots, peeled
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 chicken thighs, 1 cup of peeled shallots, 2 cloves of minced garlic, 1 cup of chicken broth, 1 tablespoon of fresh thyme, 1 tablespoon of fresh rosemary, and salt and pepper to taste.
- Preheat your oven to 350°F (175°C) to ensure it is ready for the braising process.
- Season the chicken thighs generously with salt and pepper on both sides. This will help to enhance the flavor of the chicken.
- In a large, oven-safe skillet or Dutch oven, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Sear the chicken for about 5-7 minutes, or until the skin is golden brown and crispy.
- Carefully flip the chicken thighs over and cook for an additional 3-4 minutes to brown the other side. Once browned, remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the peeled shallots. Sauté them for about 3-4 minutes until they start to soften and become slightly caramelized.
- Add the minced garlic to the skillet with the shallots and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Pour in the chicken broth, scraping the bottom of the skillet to deglaze and release any flavorful bits stuck to the pan.
- Add the fresh thyme and rosemary to the skillet, stirring to combine all the ingredients.
- Return the seared chicken thighs to the skillet, skin-side up, ensuring they are nestled among the shallots and herbs.
- Bring the mixture to a gentle simmer, then cover the skillet with a lid or aluminum foil.
- Transfer the skillet to the preheated oven and braise for about 30-35 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (75°C).
- Once cooked, remove the skillet from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute within the chicken.
- Serve the braised chicken thighs with the shallots and sauce spooned over the top. This dish pairs beautifully with crusty bread, rice, or a simple green salad.
Tips
- Choose the Right Pan: Use a heavy-bottomed skillet or a Dutch oven for even heat distribution, which is key for perfect braising.
- Sear for Flavor: Don’t skip the searing step! It adds a deep, rich flavor to the chicken that enhances the overall dish.
- Herb Variations: Feel free to experiment with different herbs like tarragon or parsley for a unique twist on flavor.
- Deglaze Properly: Make sure to scrape the bottom of the pan when adding the broth to capture all those delicious browned bits.
- Rest Before Serving: Allow the chicken to rest after cooking; this helps retain its juices and enhances tenderness.
- Pair It Right: Serve with crusty bread, rice, or a fresh salad to soak up the delicious sauce and complete your meal!
Nutrition Facts
Calories: 251kcal
Carbohydrates: g
Protein: g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 90mg
