Go Back
Heritage braised chicken thighs simmering in a rich red wine and beef broth reduction with okra and root vegetables, served in a rustic cast-iron skillet.
Jorj Morgan

Braised Chicken Thighs

A masterclass in transforming humble ingredients into a deeply restorative shared meal, these braised chicken thighs are simmered in a rich, velvety reduction of red wine, beef broth, and fresh thyme.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 large 5 to 6-ounce boneless, skinless chicken thighs or 6 smaller thighs
  • 1 teaspoon coarse salt
  • ½ teaspoon coarse black pepper
  • 1 large white onion peeled and diced, about 1 cup
  • 4 stalks celery chopped, about ½ cup
  • 2 large carrots diced, about ½ cup
  • 1 cup red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 10-ounce package frozen okra, thawed
  • 2 tablespoons chopped fresh thyme

Method
 

  1. Heat the olive oil and butter in a large skillet over medium high heat. Season the chicken thighs with salt and pepper. Cook the chicken in the pan until browned on one side, about 5 minutes. Turn and brown on the remaining side, about 5 minutes more. Transfer the chicken to a platter.
  2. Carefully pour out the fat from the pan, reserving about 2 tablespoons. Place the onion, celery and carrots in the skillet. Cook until soft, about 3 to 5 minutes. Add the wine, beef broth and tomato paste.
  3. Return the chicken to the pan. Bring to a boil over medium high heat, then reduce the heat to medium low and simmer until the chicken is cooked through, about 20 to 25 minutes.
  4. Stir in the okra and thyme and cook for 3 to 5 minutes more.
  5. Serve with rice or pasta or just on its own.