How to Make Skillet Chicken and Braising 101!

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken pieces

Chicken breasts are leaner, while bone-in pieces add flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat alternative, while margarine is a budget-friendly option.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Dried thyme is more concentrated, and oregano is often cheaper and available.

Welcome viewers and introduce the recipe for skillet chicken using chicken thighs.

Mention the use of fresh rosemary from the garden and Castelvetrano olives, ensuring they are pitted.

Heat an 8-quart Dutch oven over medium-high heat until shimmering and add olive oil.

Season chicken thighs with salt from a height to ensure even distribution.

Add chicken thighs to the hot Dutch oven in a single layer, ensuring they are not overcrowded.

Sear the chicken thighs for about 4-5 minutes until dark golden brown, then flip to cook the other side.

Check the chicken after flipping, cooking until both sides are browned, and remove them to a clean plate.

Turn off the heat and add white wine to deglaze the pan, scraping up the brown bits with a wooden spoon.

Turn the heat back on to medium-low and reduce the wine until almost dry.

Add chicken stock to the pan and return the chicken thighs in a single layer.

Scatter pitted olives, fresh rosemary, and garlic around the chicken in the pan.

Braise the chicken in the liquid, partially covering it, to create a moist cooking environment.

Transfer the Dutch oven to a preheated 425°F oven for 5-10 minutes until the internal temperature of the chicken reaches 165°F.

Use a meat thermometer to check the thickest part of the chicken for doneness.

Remove the chicken from the oven and let it rest for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: