Elevate Your Culinary Skills with Orange Wine Braised Chicken Thighs

Introduction

Orange Wine Braised Chicken Thighs – Are you ready to take your cooking game to the next level with a tantalizing dish that will impress your taste buds and those of your guests? Orange wine-braised chicken thighs are a delectable combination of flavors and textures that will leave you craving for more.

Ingredients of Orange Wine Braised Chicken Thighs

• 1½ tsp. paprika
• 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, divided, plus more
• 2½ tsp. freshly ground pepper, divided, plus more
• 2½ lb. skin-on, bone-in chicken thighs (about 6 medium), patted dry
• ¼ cup (or more) extra-virgin olive oil
• 2 small oranges, cut into quarters

Orange Wine Braised Chicken Thighs

• 3 small red onions, roots trimmed, with ends left intact, peeled, quartered through root ends
• 12 garlic cloves, peeled
• 2 Tbsp. all-purpose flour
• 2 cups orange wine, dry rosé, or tart, high-acid white wine (such as Sauvignon Blanc or Riesling)
• 1 cup fresh orange juice
• 1 cup low-sodium chicken broth
• ⅓ cup Dijon mustard
• 4 Tbsp. unsalted butter
• 1 Tbsp. granulated sugar
• 4 sprigs rosemary, tied together with kitchen twine

Ingredients You’ll Need – Orange Wine Braised Chicken Thighs

• 4 chicken thighs
• Salt
• Pepper
• Olive oil
• 1 onion
• 3 cloves of garlic
• 1 cup orange wine
• 1 cup chicken broth
• Fresh thyme
• Orange zest

Preparation of Orange Wine Braised Chicken Thighs

Step 1: Position a rack in the middle of the oven and preheat it to 350°F. Combine 1½ teaspoons paprika, 1 tablespoon Diamond Crystal salt or 1¾ teaspoons Morton kosher salt, and 1½ teaspoons freshly ground pepper in a small bowl. Dry the 2½ pounds of skin-on, bone-in chicken thighs (approximately 6 medium pieces) and evenly sprinkle the spice mixture over them. Set the chicken aside.

Step 2: In an ovenproof Dutch oven or another heavy pot, heat ¼ cup of extra-virgin olive oil over medium heat. Cook the 2 small oranges, quartered, on their cut sides until they are browned and have blackened spots, about 2 minutes per side. Transfer the oranges to a large plate.

Step 3: If the pot is dry, add more oil and cook the 3 small red onions, trimmed at the roots with the ends intact, peeled, and quartered through the root ends, on their cut sides until browned, approximately 2 minutes per side. Transfer the onions to the plate with the oranges. Add 12 peeled garlic cloves to the pot and cook, stirring frequently, until browned, which should take 2 to 3 minutes. Transfer the garlic to the plate with the oranges and onions.

Step 4: In the same pot, cook the reserved chicken thighs in batches if necessary, skin side down, undisturbed until they are deeply golden brown underneath and can be easily released from the pan, which should take about 7 to 9 minutes. Turn the chicken thighs skin side up and move them to a separate plate.

Step 5: Stirring constantly, cook 2 tablespoons of all-purpose flour in the pot until there are no dry pockets left, for about 30 to 60 seconds. Gradually pour in 2 cups of orange wine, dry rosé, or a tart, high-acid white wine, whisking constantly to prevent clumping. Then add 1 cup of fresh orange juice, 1 cup of low-sodium chicken broth, ⅓ cup of Dijon mustard, 4 tablespoons of unsalted butter, 1 tablespoon of granulated sugar, the remaining 1 teaspoon of Diamond Crystal salt or ½ teaspoon of Morton kosher salt, and the remaining 1 teaspoon of freshly ground pepper. Bring the mixture to a boil and cook until the sauce is reduced by half and thinly coats a spoon, for about 8 to 10 minutes. Taste the sauce and adjust the seasoning with more salt and pepper if necessary.

Step 6: Remove the pot from the heat and arrange the oranges, onions, and garlic around it. Place the chicken thighs in the sauce, skin side up, so they are partly submerged. Add 4 sprigs of rosemary tied together with kitchen twine. Roast the dish in the oven, uncovered, until the chicken is very tender and can easily be pulled away from the bones, which should take about 1 hour.

Step-by-Step Preparation of Orange Wine Braised Chicken Thighs

1. Season the Chicken Thighs: Start by generously seasoning your chicken thighs with salt and pepper. This will help enhance the flavors as they cook.

2. Sear the Chicken Thighs: In a hot pan with olive oil, sear the chicken thighs until they achieve a golden-brown color. This step is crucial for locking in the juices and creating a crispy exterior.

3. Saute the Aromatics: Add diced onions and minced garlic to the pan. Allow them to soften and release their flavors, adding depth to the dish.

4. Deglaze with Orange Wine: Pour in the orange wine and chicken broth, scraping the bottom of the pan to incorporate all the flavorful bits. The orange wine adds a sweet and citrusy note that complements the savory chicken.

5. Simmer to Perfection: Nestle the seared chicken thighs back into the pan, along with fresh thyme and orange zest for a burst of freshness. Let the dish simmer gently until the chicken is cooked through and the flavors have melded beautifully.

6. Serve and Enjoy: Plate your orange wine-braised chicken thighs with a drizzle of the flavorful sauce. The combination of tender chicken, aromatic herbs, and citrusy wine will surely be a hit at your next dinner gathering.

Conclusion Orange Wine Braised Chicken Thighs

Indulge in the exquisite flavors of orange wine-braised chicken thighs and elevate your culinary repertoire. This dish is a perfect balance of savory and sweet, making it a delightful addition to any meal. Impress your loved ones with this simple yet sophisticated recipe that is sure to become a staple in your cooking arsenal.

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