This simple recipe for braised chicken thighs is the ultimate main dish. Juicy chicken thighs swimming in a creamy wine sauce with mushrooms, herbs, and onion.
Indulge in the mouthwatering delight of perfectly braised chicken thighs in a creamy dijon sauce! With tender, juicy meat infused with rich flavors, this recipe is sure to satisfy even the most discerning taste buds. Whether you’re a culinary enthusiast or a home cook, our step-by-step instructions will help you create a masterpiece.
Whether you’re craving a comforting weeknight dinner or dinner for two, these perfectly braised chicken thighs will be the star of the show.
Follow along as I show the steps to create these juicy chicken thighs and stir together the creamy sauce that you’ll have a hard time not making again. Let’s get started!
How To Make Braised Chicken Thighs
Ingredients needed
- Bone-in chicken thighs
- Shallot or onion
- White wine
- All-purpose flour
- Thyme
- Mushrooms
- Garlic
- Dijon mustard
- Heavy cream
- Butter
- Chicken broth
Helpful tips for a flawless recipe
- You can use boneless chicken thighs for this recipe but bone-in and with the skin simply produce the best end result.
- A little Dijon goes a long way in this recipe. Use only a little then taste and judge if you’d like to add more.
Making the braised chicken thighs and the sauce
- First, pat dry and season the chicken thighs lightly with salt and pepper. On a plate, add seasoned flour then dip the thighs in the flour and shake off the excess.
- In a pot on medium high heat with a little oil sear the outsides of the chicken thighs. You only want to brown them then remove from the pot.
- After searing them add in the chopped mushrooms. Allow them to sweat and release all the water then shrink. You’ll know when the water is gone from them because they will be much smaller and darker. That’s when you add a little oil along with the shallot and garlic.
- Cook the ingredients until the shallot and garlic have a little browning to them. Then lower the heat to medium.
- Toss in the butter and allow it to melt before adding in the flour. Cook the flour with the ingredients until it browns a little.
- Next, pour in the wine and broth then allow the alcohol smell to cook off before adding the thighs back into the pot.
- Add in the thyme and cover the pot then lower the heat to low-medium. Allow the chicken thighs to cook until fully cooked through, about 15 minutes.
- When they are done remove the thighs again. Stir in the heavy cream, Dijon mustard then salt and pepper to taste. Once the sauce is perfect add the thighs back in and turn off the heat.
- Allow the thighs to marinate in the sauce about 10 minutes before serving.
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Braised Chicken Thighs
This simple recipe for braised chicken thighs is the ultimate main dish. Juicy chicken thighs swimming in a creamy wine sauce with mushrooms, herbs, and onion.
Ingredients
- 4-5 bone-in chicken thighs
- 1 medium shallot, diced (sub with 1/2 yellow onion)
- 3 clove garlic, minced or pressed
- 4 ounce mushroom
- 2 tablespoon butter
- 1 teaspoon all-purpose flour
- 1.25 cup white wine
- 1.5 cup chicken broth
- 4 sprigs thyme
- 1 teaspoon dijon mustard
- 1/2 cup heavy cream
Instructions
- First, pat dry and season the chicken thighs lightly with salt and pepper. On a plate, add seasoned flour (1/2 cup flour+1/4 tsp salt & pepper) then dip the thighs in the flour and shake off the excess.
- In a pot on medium high heat with a little oil sear the outsides of the chicken thighs. You only want to brown them then remove from the pot.
- After searing them add in the chopped mushrooms. Allow them to sweat and release all the water then shrink. You’ll know when the water is gone from them because they will be much smaller and darker. That’s when you add a little oil along with the shallot and garlic.
- Cook the ingredients until the shallot and garlic have a little browning to them. Then lower the heat to medium.
- Toss in the butter and allow it to melt before adding in the flour. Cook the flour with the ingredients until it browns a little.
- Next, pour in the wine and broth then allow the alcohol smell to cook off before adding the thighs back into the pot.
- Add in the thyme and cover the pot then lower the heat to low-medium. Allow the chicken thighs to cook until fully cooked through, about 15 minutes.
- When they are done remove the thighs again. Stir in the heavy cream, Dijon mustard then salt and pepper to taste. Once the sauce is perfect add the thighs back in and turn off the heat.
- Allow the thighs to marinate in the sauce about 10 minutes before serving.
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