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Name: Braised Chicken Thighs
Prep time: 30 min
Total time: 1 h 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients; 5 pounds skin-on bone-in chicken thighs; 1 1/2 cups plus 2 tablespoons canola oil; 2 cups white wine (any household white); 2 tablespoons kosher salt; 2 tablespoons freshly ground black pepper; 2 bulbs of garlic halved; 1 bunch thyme; 1 carrot, peeled and diced; 1 large red onion roughly chopped; 1 large white onion roughly chopped

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INGREDIENTS

Ingredients
5 pounds skin-on bone-in chicken thighs
1 1/2 cups plus 2 tablespoons canola oil
2 cups white wine (any household white)
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 bulbs of garlic halved
1 bunch thyme
1 carrot, peeled and diced
1 large red onion roughly ; chopped
1 large white onion ; roughly chopped

Recipe

INSTRUCTIONS

Directions

1. In a large bowl, toss the chicken with 1 ½ cups|350 ml canola oil, 1 cup|250 ml white wine, salt, and pepper until evenly coated. Cover and refrigerator for at least 25 minutes and up to 24 hours.

2. Heat the oven to 350°F|175°C.

3. Heat the remaining canola oil in a large Dutch oven over medium-high. Add the chicken and cook, turning as needed, until golden and the skin is crispy, 5 to 7 minutes. Transfer the chicken to a plate and set aside.

4. Add the garlic, thyme, carrot, and onions and cook until slightly soft, about 5 minutes. Take the remaining marinade and pour it directly into the hot pan and bring up to a low simmer. Add the remaining wine to the simmering vegetable mix and let it cook for approximately 10-12 minutes, or until the vegetables are soft.

5. Add the chicken back to the pot and cover. Bake for 35 minutes, remove the lid, and bake an additional 10 to 15 minutes or until golden on top. Serve with kale salad with berry dressing.

NOTES

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Braised Chicken Thighs

Ingredients 
5 pounds skin-on bone-in chicken thighs 
1 1/2 cups plus 2 tablespoons canola oil 
2 cups white wine (any household white) 
2 tablespoons kosher salt 
2 tablespoons freshly ground black pepper 
2  bulbs of garlic halved 
1  bunch thyme 
1  carrot, peeled and diced 
1 large red onion roughly chopped
1 large white onion roughly chopped

Directions

2. Heat the oven to 350°F|175°C.

5. Add the chicken back to the pot and cover. Bake for 35 minutes, remove the lid, and bake an additional 10 to 15 minutes or until golden on top. Serve with kale salad with berry dressing.

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Nutrition

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Serving Size: 1 Recipe (2449g)
Recipe Makes: 1 Recipe

Calories: 4878
Calories from Fat: 3118 (64%)

Amt Per Serving		% DV

	Total Fat 346.4g	462 %
	Saturated Fat 99.7g	498 %
	Monounsaturated Fat 147.8g
	Polyunsanturated Fat 76.8g
Cholesterol 1905.1mg		586 %
Sodium 8990.7mg		310 %
Potassium 4733.6mg		125 %
Total Carbohydrate 22.2g		7 %
	Dietary Fiber 5.9g	24 %
	Sugars, other 16.3g
Protein 394.7g		564 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4878

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