In 2020, my recipe for poulet au vinaigre became a runaway hit. It’s the best kind of food—simple, satisfying, pure in flavor—and easy as can be: Pan-sear bone-in, skin-on chicken thighs to render fat from the skin and then remove them from the skillet. Add aromatics and seasonings, deglaze with chicken broth and vinegar, and return the thighs to the pan skin side up. After that, it’s just a matter of transferring the pan to the oven, where the thighs turn meltingly tender and the piquant braising liquid reduces into a luxurious ready-made sauce. The recipe has been so well liked that I circled back to create a trio of variations.
Recipes
Go-To Braised Chicken Thighs
Our tried-and-true method is a reader favorite. Here are three new ways to enjoy it.
By Published Feb. 6, 2023
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My first recipe celebrates citrus and poultry—a match made in heaven—with a sunny mix of lemon juice and zest, garlic, and cumin, as well as ground and crushed coriander seeds for a second lemony element. Torn basil offers a sweet, floral perfume.
It’s no wonder that caraway and dill frequently show up together in bread, braises, and fermented dishes in Europe and Scandinavia. Both ingredients get much of their flavor from the spicy-smelling terpenoid compound D-carvone, so their affinity is born of shared chemistry. For my next recipe, I deploy the pair with acidic white wine balanced by a big scoop of rich, milky crème fraîche.
Inspired by a cocktail I recently enjoyed, my last combo evokes southern Italy. Licorice-y fennel, both fresh and distilled in the form of Pernod (or Sambuca), marries beautifully with tangy orange juice and zest and rich, peppery Castelvetrano olives.
Braised Chicken Thighs with Lemon, Spices, and Torn Basil
Our tried-and-true method for braised chicken thighs is a fan favorite. Here's a new way to enjoy them.Get the Recipe
Braised Chicken Thighs with Fennel, Orange, and Cracked Olives
Our tried-and-true method for braised chicken thighs is a fan favorite. Here's a new way to enjoy them.Get the Recipe
Creamy Braised Chicken Thighs with Caraway and Dill
Our tried-and-true method for braised chicken thighs is a fan favorite. Here's a new way to enjoy them.Get the Recipe
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.