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Recipe: Yummy Red Braised Chicken Thighs

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Red Braised Chicken Thighs. This easy braised chicken thighs recipe will deliver all the comfort, but with little work! Perfectly seasoned with a Mediterranean rosemary spice mixture, then cooked in a flavorful sauce with red wine, shallots, and mushrooms. Dried figs or apricots add a hint of sweetness, but not at all overwhelming.

Red Braised Chicken Thighs Full recipe + amounts can be found in the recipe card below. Any bone-in chicken pieces can be used. I suggest drumsticks or chicken legs for the most flavor. You can have Red Braised Chicken Thighs using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Red Braised Chicken Thighs

  1. You need 1/2 kg of chicken thigh, cut into bite size pieces.
  2. Prepare 4 tbsp of sugar.
  3. Prepare 3 slices of ginger.
  4. Prepare 1/2 cup of shaoxing wine.
  5. Prepare 4 of bay leaves.
  6. You need 1 of cinnamon stick.
  7. Prepare 2 of star anise.
  8. You need 3 tbsp of soy sauce.
  9. You need 1/4 tsp of dried chilli flakes or 1-2 dried chillies (optional).

HOW TO STORE BEER BRAISED CHICKEN THIGHS. To reheat the meal put it on a baking dish in the oven on low heat. Season the chicken thighs on both sides with the salt and pepper. Heat the oil in a wide, heavy-bottomed pot with a lid over medium heat.

Red Braised Chicken Thighs instructions

  1. In a wok or frying pan, heat oil under low heat. Add sugar and stir until it melts, being careful not to burn it..
  2. Add chicken and ginger, raising heat to medium, stirring to cover with sugar..
  3. Add shaoxing wine, star anise, bay leaves, cinnamon stick, soy sauce, and chilli flakes. Lower heat to medium low and let simmer for 30 minutes, stirring occasionally..
  4. Rise heat back to medium and let boil, reducing the sauce to half. Serve over steamed rice..

In a large, deep ovenproof skillet over high heat, heat oil. Season chicken with salt and pepper. I substitute a large shallot for the red onion; I find that change softens the flavor to advantage. Both chicken and vegetables should definitely be browned; that will make for a darker, richer gravy. Place raisins in a small bowl; cover with hot water.

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