Oven-Braised Chicken with Crispy Skin
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.