How to Make Hot Braised Chicken Thighs

Hot braised chicken Thighs on Stove in a Dutch Oven are delicious. Fork tender with a spicy sauce and potatoes make an easy meal your family will love. You can braise chicken breasts this way as well with Gochu Jang and Korean hot pepper flakes.

What is Hot Braised Chicken

Well hot refers to the temperature of course but the fact that it is spicy most of all. Using some Asian ingredients such as Gochujang in a rich sauce the meat is cooked in, the protein will soak up the flavors this way.

How to Cook Hot Braised Chicken Thighs

Of course you can make this as Dutch Oven Chicken Breast and Vegetables as well. Honestly I go with what is on sale at the time. I do love dark meat overall but have tried it with both. With these I do like no bones without skin, cut into large bite size chunks so each piece can really soak up the sauce.

What is the braising method of cooking poultry?

Typically people will saute meat with some butter or olive oil to brown. Then after you add the spices and liquid for it to cook in you bring it to a boil. You can add a thickening agent or roux, then cover to trap the heat and cook until it reaches an appropriate internal temperature. You can do this with all meats like our Braised Beef Tips which is also wonderful.

Braised Chicken Thighs

We are focusing on the stovetop this time. You could in fact make this same dish Instant Pot Chicken Thighs Bone In style too. Saute is the same as searing if you choose to do so with skin on pieces. Same sauce would be added but the cook time would decrease by half!! Under high pressure you’d just need 20 minutes to fall apart delicious.

• 2 lbs. chicken thighs boneless skinless preferred
• 2 onions quartered
• 3 potatoes peeled, cut into large chunks (optional)
• 1 tbsp sugar
• 1/4 c soy sauce
• 1/4 c hot pepper paste like Gochu Jang
• 3 tbsp hot pepper flakes
• 1/4 c minced garlic

Cooking Frozen Chicken Thighs this way would work but of course fresh or thawed beforehand is ideal. If rock hard to begin with the soy sauce wet rub won’t stick quite as well to marinate the meat. In the 40 minutes you should be able to get them to tender and to the safe internal temperature of 165 F.

Spicy Braised Chicken

If starting with bone in skin on chicken thighs I will brown the outside with some olive oil sprinkled with salt and pepper before starting.

• Cut boneless skinless thighs in half.
• In a bowl mix together all seasoning ingredients together so it creates a sort of paste.
• Add thighs and quartered onions into bowl and mix so everything.
• Over medium high heat in a Dutch Oven or deep pot add coated contents of bowl and brown meat on all sides.
• Then add 2 cups of water and bring to a boil.
• Then add seasoned chicken and onions into slowly boiling water and cook for 20 minutes.
• Peel and cut potatoes into very large bite size chunks, stir to combine.
• Add to the pot.
• Cover with a tightly fitted lid and lower heat to medium and braise for another 20 minutes.
• Open the lid, turn heat up so it is consistently boiling so the liquid can thicken to your liking.

Open the lid, turn heat up so it is consistently boiling so the liquid can thicken to your liking.

Braised Chicken Recipe

We have done this two ways, with the Asian inspired sauce below which we decided was our favorite and another which is more tomato based which is pictured here. You can choose from either one and I will provide the second method below.

• 6 bone-in chicken thighs with skin
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 tbsp minced garlic
• 1 cup low sodium chicken broth or chicken stock
• 1/2 cup dry white wine
• 2 bay leaves
• 1 cup diced tomatoes
• 1 tbsp tomato paste
• 1 tbsp hot pepper paste like Gochu Jang
• 3 tbsp hot pepper flakes

With both of these creations I would test along the way. You can always add more heat but there is not a great method of toning it down other than adding cream which would make the dish totally different.

Spicy Chicken Thighs

Pat the meat dry with paper towels and season them generously with salt and black pepper on both sides. In a large, heavy skillet or make as a Dutch oven recipe, heat the pan over medium-high heat with some vegetable oil. Place chicken skin side down in the skillet. Brown them for about 4-5 minutes on each side, until the skin is golden and crispy. Once browned, remove from the skillet and set aside.

1. In the same skillet, add the chopped onion, diced carrots, and diced celery. Sauté for about 3-4 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional minute.
2. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to cook for a minute or two, reducing slightly.
3. Return the browned meat to the skillet. Add the broth, fresh thyme sprigs, bay leaves, diced tomatoes, and tomato paste. The liquid should come about halfway up the sides of the meat.
4. Bring the liquid to a gentle simmer. Reduce the heat to low, cover, cook chicken thighs again for about 25-30 minutes, or until the chicken is cooked through and tender.

If you desire a thicker sauce, remove the meat from the skillet and bring the liquid to a simmer. Let it reduce for a few minutes until slightly thickened.