EASY OVEN-BRAISED CHICKEN THIGHS

Easy Oven-Braised Chicken Thighs image

This recipe is exceedingly simple, although not particularly fast. It's a winner every time, even with my fussy daughter. I prefer to use dark meat with this recipe as it breaks down better when braising. Goes well with scalloped potatoes.

Provided by Rebecca Reed Montano

Time 1h45m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon canola oil
2 pounds skin-on bone-in whole chicken legs (drumsticks and thighs)
2 cups boiling water
2 tablespoons garlic powder
1 tablespoon chicken bouillon powder, or more to taste
salt and ground black pepper to taste

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Heat oil in a large skillet over medium-high heat until shimmering.
Pat chicken dry and season generously with salt and pepper. Working in batches, place in the hot skillet, skin-side down. Cook until well browned but be sure not to burn, about 3 minutes. Turn and cook on the bottom side for 1 minute. Transfer to a 9x13-inch baking dish, skin-side up.
Combine boiling water, garlic powder, and bouillon in a small bowl. Pour into the baking dish around (not over) the chicken until it comes about 1/3 of the way up the sides of the chicken; do not cover the chicken.
Cover and bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes, uncovering and broiling for the last 5 minutes if possible. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Remove from the pan and let sit for at least 5 to 10 minutes before serving.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 3.3 g, Cholesterol 143.1 mg, Fat 16.6 g, Fiber 0.4 g, Protein 42 g, SaturatedFat 3.8 g, Sodium 424.1 mg, Sugar 1.3 g