Georgia Southern Chicken Thighs (Print Version)

Slow-braised chicken thighs with sweet pickled onions and a mild savory gravy in Southern style.

# What to Use:

→ Chicken

01 - 2.5 pounds bone-in, skinless chicken thighs

→ Vegetables and Aromatics

02 - 1 jar (16 oz) sweet pickled onions, drained, reserve 2 tablespoons brine
03 - 4 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 ribs celery, sliced
06 - 1 small yellow onion, thinly sliced

→ Sauce and Seasonings

07 - 2 tablespoons reserved onion brine
08 - 1/4 cup chicken broth (60 milliliters)
09 - 2 tablespoons unsalted butter or olive oil
10 - 2 tablespoons brown sugar
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon Worcestershire sauce
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried oregano
15 - 1 teaspoon kosher salt
16 - 1/2 teaspoon black pepper

→ Optional Finishing

17 - 2 tablespoons fresh parsley, chopped

# How to Prepare:

01 - Preheat oven to 325°F (165°C).
02 - Pat chicken thighs dry with paper towels, then season evenly with salt and pepper.
03 - Heat butter or olive oil in a large Dutch oven over medium-high heat. Sear chicken thighs in batches until golden brown, about 3 to 4 minutes per side. Transfer chicken to a plate.
04 - Reduce heat to medium. Add sliced onion, carrots, and celery to the pot and sauté for 4 to 5 minutes until softened. Stir in garlic and cook for 1 minute.
05 - Return chicken thighs to the pot. Scatter drained pickled onions over and around the chicken.
06 - In a small bowl, whisk together reserved onion brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, thyme, and oregano. Pour the mixture evenly over the chicken and vegetables.
07 - Cover the pot with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the chicken is very tender.
08 - Taste the sauce and adjust seasoning as necessary. Garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • It turns inexpensive chicken thighs into something that tastes like you fussed over it all day, but you really didn't.
  • The sweet onions and brown sugar give it a gentle, comforting flavor without any spice to worry about.
  • You can walk away for hours while it cooks, and come back to a house that smells like a hug.
02 -
  • Don't skip drying the chicken before you sear it, the moisture will steam it instead of browning it and you'll lose all that deep flavor.
  • If your sauce looks thin at the end, pull the chicken out and simmer the liquid uncovered for 10 minutes, or whisk in a cornstarch slurry to thicken it up fast.
03 -
  • Let the pot sit covered for 10 minutes after you pull it from the oven, the chicken will finish soaking up the sauce and stay extra moist.
  • Use a Dutch oven with a tight-fitting lid to keep all the steam and flavor locked in, a loose lid will dry things out.
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