Oven-Braised Chicken with Crispy Skin

Byinfo.meatrecipebox@gmail.com

This braised chicken is juicy, tender, and packed with flavor while keeping its crispy, golden-brown skin. The secret is searing the skin first and then slow-braising it in the oven.

🛒 Ingredients:

For the Chicken:

  • 4 bone-in, skin-on chicken thighs (or drumsticks)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp olive oil
  • 1 tbsp butter

For the Braising Liquid:

  • 1 small onion (sliced)
  • 3 cloves garlic (minced)
  • 1 cup chicken broth
  • ½ cup dry white wine (or extra broth)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard (optional, for extra depth)
  • ½ tsp dried thyme (or 2 sprigs fresh thyme)
  • 1 bay leaf
  • 1 tbsp lemon juice

For Extra Crispy Skin:

  • 1 tbsp unsalted butter (melted, for brushing at the end)

⏳ Cooking Time:

  • Prep time: 15 minutes
  • Searing: 5–7 minutes
  • Braising: 45 minutes (covered) at 350°F (175°C)
  • Crisping: 5 minutes (uncovered) at 425°F (220°C)

🔥 Step-by-Step Instructions:

1. Preheat & Season the Chicken

  • Preheat oven to 350°F (175°C).
  • Pat chicken dry with a paper towel (this helps the skin crisp up).
  • Season all over with salt, pepper, paprika, garlic powder, and onion powder.

2. Sear the Chicken for Crispy Skin

  • Heat 1 tbsp olive oil + 1 tbsp butter in an oven-safe pan (like a Dutch oven or cast-iron skillet) over medium-high heat.
  • Place chicken skin-side down and sear for 5–7 minutes until golden brown.
  • Flip and sear the other side for 2 minutes. Remove chicken and set aside.

3. Prepare the Braising Liquid

  • In the same pan, sauté onions for 2 minutes until soft.
  • Add minced garlic and cook for 30 seconds.
  • Pour in white wine and simmer for 2 minutes to deglaze the pan (scraping up any browned bits).
  • Stir in chicken broth, Worcestershire sauce, mustard, thyme, bay leaf, and lemon juice.

4. Braise the Chicken in the Oven

  • Return chicken to the pan, skin-side up, making sure it’s partially submerged but not covered in liquid (to keep the skin crispy).
  • Cover with a lid or foil and transfer to the oven.
  • Braise for 45 minutes at 350°F (175°C).

5. Crisp the Skin at High Heat

  • Remove the lid, brush the skin with melted butter, and increase the oven temperature to 425°F (220°C).
  • Bake uncovered for 5–7 minutes until the skin is crispy and golden.

6. Serve & Enjoy

  • Remove from the oven and discard the bay leaf.
  • Let rest for 5 minutes before serving.
  • Spoon some of the flavorful braising sauce over the chicken and serve with mashed potatoes, roasted veggies, or crusty bread.

💡 Tips & Suggestions:

✅ Best Chicken Cuts: Bone-in, skin-on thighs or drumsticks work best.
✅ Crispier Skin Hack: Pat the skin dry before seasoning and searing.
✅ Make it Creamy: Add ½ cup heavy cream after braising for a creamy sauce.
✅ Herbs to Try: Swap thyme for rosemary or sage for different flavors.
✅ Serving Ideas: Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.