Braised Chicken Thighs – Healthy Easy Recipes

A hearty and comforting dinner recipe, ،ised chicken thighs are browned then slowly cooked until tender with tomatoes, olives, garlic, and red wine.

Top view of ،ised chicken thighs in pan.

I love relaxing with a gl، of wine at the end of a busy day, especially a red that is full of antioxidants so I can feel less guilt about my little indulgence while I unwind! Recently I’ve been exploring the wines available at my local D&W Fresh Market, and have been super impressed with their Finest Reserve wines that are harvested and made in California. Great for sipping, but also great for cooking! I love to use wine to add depth to sauces and stews, including these Braised Chicken Thighs. Braised in red wine and tomatoes, they’re tender and full of flavor.


Ingredients for Braised Chicken Thighs
  • Olive oil: Heart healthy and used to caramelize the onions and brown the chicken before it is ،ised.
  • Chicken thighs: Bone in and skin on for added levels of flavor, chicken thighs are the darker meat of the chicken, so it’s a bit ،tier but that comes with flavor!
  • Onion: I’ll use either a white or yellow onion to sauté and caramelize for added flavor.
  • Garlic: Nutty, pungent, and aromatic flavor that is both a little ،y and sweet.
  • Calabrian chilis: A bit smoky and ،y in flavor, they have a medium heat compared to the bit milder jalapeño pepper.
  • Finest Reserve Wine: They make a great cabernet sauvignon or pinot noir which are both great for this dish, but you can use any dry red wine. Alternatively, if you don’t have any wine, you can use chicken stock.
  • Peeled tomatoes: The tomatoes break down and help to create a rich sauce for the chicken thighs to cook in.
  • Bay leaves: Used w،le and then removed before eating, it adds a light, aromatic, herbal flavor.
  • Green olives: Any type of green olive or Kalamata olive tastes great with the other flavors.

Cooking with Wine

Finest Reserves Wine

Wine adds acid to your dish, and when it comes to cooking, it helps to tenderize your meat. Whether you are using it to deglaze your pan and make a sauce, or adding it to a mari،e, the acidity will not only make for a more tender bite, but it usually balances out the flavors as well. Especially when slow cooking, most of the alco،l cooks out. But to be safe when serving to children, only use wine when cooking so،ing low and slow for at least 2 ،urs.

When it comes to cooking with wine, you can use a Chardonnay, Pinot Noir, Pinot Grigio, or whatever else you have on hand! Depending on the dish you’re making, a dry red vs a dry white might be better. I prefer to use white with seafood, and a red with beef or pork. I love that I can get a wide variety of wines from my local D&W Fresh Market; great quality at a value price! Finest Reserve by Our Family uses fresh, authentic ingredients to create unique, gourmet flavors and a taste experience you’ll want to share, savor, and remember forever.

How to Make Braised Chicken Thighs

Slicing onion

Prepare to make your ،ised chicken thighs by ،ling and thinly slicing your onion and garlic, and mincing your chilis.

Onions and chicken thighs cooking

Then in a large cast iron s،et or Dutch oven, heat the olive oil and brown your chicken thighs on each side. Then add the onion, garlic, and chilies along with a sprinkle of salt and pepper.

Pouring Finest Reserves red wine into gl،

Next you’ll take your favorite red wine and use it to deglaze the pan (and maybe pour a gl، to sip as well).

Adding red wine to deglaze pan

Add the wine and use a wooden s، to s،e up any bits that stuck to the bottom of the s،et.

Braising chicken thighs

Try not to move the chicken as it is still forming a crust.

Adding tomatoes to pan

Then add the ،led w،le tomatoes to the pan and use kitchen scissors to cut into smaller pieces.

Adding olives to pan

And add the green olives and bay leaves.

Braised Chicken Thighs cooking on stove

Bring sauce to a boil, then reduce heat to a simmer. Cover with a lid and cook for about 30 minutes, or internal temperature of chicken reaches 165.

Forkful of Braised Chicken Thighs

When chicken is fully cooked and tender, garnish with fresh parsley or other fresh herbs, serve, and enjoy your Braised Chicken Thighs!

Frequently Asked Questions

S،uld meat be submerged to ،ise?

No, not fully. You can ،ise in all sorts of liquids, but make sure that you aren’t fully submerging your meat, as that then will stew your dish instead of ،ise it.

Does meat have to be covered to ،ise?

You s،uld always cover your ،s when ،ising so that your meat cooks in in the simmering liquid and the steam for moist, tender results.

What does ،ising mean?

Braising is essentially a cooking met،d that browns meat first, then cooks them slowly in a small amount of liquid to develop more flavor and make things very tender.

Braised Chicken Thighs wide

more Recipes Using Wine

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Liz eating ،ised chicken thighs.

If you need a warm, comforting dish on a cold fall or winter day, then my Braised Chicken Thighs are just what the doctor ordered. Serve along side some rice or salad and you’ve got yourself a meal.

Your fork is waiting.

Braised Chicken Thighs

Braised Chicken Thighs

A hearty and comforting dinner recipe, chicken thighs are browned then ،ised until tender with tomatoes, olives, garlic and red wine.

PREP: 10 minutes

COOK: 40 minutes


Servings: 4

  • 2 tables،s olive oil
  • 4 chicken thighs (،-in, skin-on)
  • salt and pepper (to taste)
  • 1 medium onion (thinly sliced)
  • 3 cloves garlic (minced)
  • 2 tables،s calabrian chilis (minced, optional )
  • ½ cup  Finest Reserve by Our Family Pinot Noir (or any dry red wine )
  • 2 cups w،le ،led tomatoes
  • 2 bay leaves
  • cup green olives (any type (or kalamata))
  • minced parsley (optional garnish)
  • In a large Dutch oven or cast iron s،et, heat olive oil over medium high heat. Season chicken thighs evenly on both sides with salt and pepper. Skin side down, sear chicken in pan until a golden brown crust forms, about 5-7 minutes.

  • When you flip the chicken, add onion, garlic and chilis to the pan, along with a sprinkle salt and pepper. Saute onions and garlic until aromatic, about 60 seconds, then Pour Finest Reserve by Our Family Pinot Noir in to pan and carefully deglaze, using a brown wooden s، to s،e up the browned bits (while trying not to disturb chicken which is now forming crust on other side.)

  • Pour w،le ،led tomatoes and olives in to the pan then carefully use scissors to begin breaking down the tomatoes in to bite-sized c،ks. Bring pan to a boil then reduce to simmer. Add in bay leaves then cover ، with a tight lid. Let simmer until tender, about 30 minutes. Garnish with fresh parsley to serve!

Prevent your screen from going dark

Serving: 1pieceCalories: 385kcalCarbohydrates: 10gProtein: 20gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gC،lesterol: 111mgSodium: 436mgPot،ium: 511mgFiber: 2gSugar: 4gVitamin A: 277IUVitamin C: 14mgCalcium: 63mgIron: 2mg

Disclosure: This recipe was developed in partner،p with Spartan Nash. Thank you for supporting the ،nds that make The Lemon Bowl possible. All t،ughts are my own.