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    Lemon & Herb Braised Chicken Thighs

    clock-icon75 minutes
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    Pixicook editorial team

    A delicious braised chicken thigh recipe infused with the bright flavors of lemon and fresh herbs.

    Ingredients for Lemon & Herb Braised Chicken Thighs

    units in
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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Bone-in Chicken Thighs, trimmed

    0 oz

    Substitute chevron-down

    Table Salt

    teaspoons

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    Black Pepper

    teaspoons

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    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Shallots, minced

    each

    Substitute chevron-down

    Garlic, minced

    cloves

    Substitute chevron-down

    Ground Cumin

    teaspoons

    Substitute chevron-down

    Ground Coriander

    teaspoons

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Lemon Juice, freshly squeezed

    cups

    Substitute chevron-down

    Lemon Zest, grated

    teaspoons

    Substitute chevron-down

    Water

    teaspoons

    Substitute chevron-down

    Cornstarch

    teaspoons

    Substitute chevron-down

    Coriander Seeds, lightly crushed

    teaspoons

    Substitute chevron-down

    Unsalted Butter, cut into pieces

    tablespoons

    Substitute chevron-down

    Large Basil Leaves, torn into pieces

    each

    Substitute chevron-down

    How to Make Lemon & Herb Braised Chicken Thighs

    1. Preheat Oven and Prepare Chicken

    Adjust your oven rack to the lower-middle position and preheat the oven to 325 degrees Fahrenheit. Pat the chicken thighs dry with paper towels and season them generously with salt and pepper on both sides.

    2. Brown the Chicken

    Heat the vegetable oil in a 12-inch ovensafe skillet over medium heat. When the oil starts to shimmer, place the chicken thighs skin side down in the skillet. Allow them to cook undisturbed for about 8 minutes, or until the skin is well-browned and crispy. Flip the thighs and cook for an additional 3 minutes on the other side, then transfer the chicken to a plate.

    3. Sauté Aromatics

    Carefully pour off any excess fat from the skillet, leaving just a thin layer. Add the minced shallot and garlic to the skillet and sauté for about 1.5 minutes, until they are fragrant and starting to soften. Stir in the ground cumin and ground coriander, and cook for another minute, stirring constantly to bloom the spices and release their aromas.

    4. Add Liquid and Return Chicken

    Pour in the chicken broth and lemon juice, and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, then return the chicken thighs to the skillet, skin side up. Transfer the skillet to the preheated oven and bake for 35 to 40 minutes, or until the chicken reaches an internal temperature of 195 degrees Fahrenheit.

    5. Prepare Cornstarch Slurry

    While the chicken is cooking, whisk together the water and cornstarch in a small bowl to create a slurry, then set it aside. Once the chicken is done, transfer it to a platter and tent it with foil to keep it warm.

    6. Reduce Sauce

    Place the skillet back on the stovetop over high heat and add the lightly crushed coriander seeds. Boil the sauce for 8 to 10 minutes, or until it has reduced to about 1.5 cups. Reduce the heat to medium-low, then whisk the cornstarch mixture into the sauce. Let it simmer for about 1 minute, until the sauce has thickened slightly.

    7. Finish Sauce

    Remove the skillet from the heat and whisk in the grated lemon zest and butter until the sauce is smooth and glossy. Taste and adjust the seasoning with salt and pepper as needed.

    8. Serve

    To serve, pour the sauce around the chicken thighs on the platter, making sure each piece is nestled in the flavorful broth. Scatter the torn basil leaves over the top, and enjoy the bright, aromatic flavors of your lemon and herb braised chicken thighs.

    Variations

    Soy & Ginger Braised Chicken

    Use chicken stock, soy sauce, and a touch of rice vinegar as the liquid. Add ginger, garlic, and scallions for an Asian-inspired dish. Serve with steamed rice and stir-fried vegetables.

    Tomato & Red Wine Braised Chicken Cacciatore

    Add a can of crushed tomatoes and red wine as the braising liquid. Include bell peppers, onions, and a touch of oregano for an Italian flair. Serve with pasta or polenta.

    Herbs de Provence & White Wine Braised Chicken

    Swap lemon juice for white wine and use Herbs de Provence for a French twist. Serve with crusty bread or over mashed potatoes.

    Coconut & Lime Braised Chicken

    Use coconut milk as the braising liquid and add lime zest and juice for a tropical flavor. Incorporate cilantro and chili for heat, and serve over steamed rice.

    Soy & Honey Glaze

    Marinate the chicken in a mixture of soy sauce, honey, and garlic before braising for a sweet and savory finish.


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