Happy Sunday! Today we are taking braised chicken thighs from good to great with Braised Chicken Thighs with Caraway and Dill. Chicken thighs are browned in the skillet then braised with a savory caraway and white wine braising liquid. Then we will make a simple sour cream pan sauce, and top everything with punchy fresh dill and lemon zest. The sauce is reminiscent of a Stroganhoff, yet it’s light and perfect for a weeknight chicken dinner. Let’s get right to it!
The Summary
Today we are making Braised Chicken Thighs with Caraway and Dill
Be sure to find the shoppable key ingredients and equipment at the end of the post
Braised Chicken Thighs with Caraway and Dill
1. Brown the Chicken Thighs
Adjust an oven rack to the lower-middle position and preheat the oven to 325 degrees F. Pat the bone-in, skin-on chicken thighs very dry with paper towels and season both sides with kosher salt and black pepper.
Over medium heat, heat 1 tablespoon of vegetable or grapeseed oil in a 12-inch, oven-safe skillet or braiser until the oil is shimmery.
Add the chicken thighs to the braiser, skin side down, and cook without moving the chicken until it’s well-browned. About 8-10 minutes. The chicken will tell you it’s ready to flip when it releases easily from the pan. If you try to flip it with your kitchen tongs and it resists, let it brown a little longer.
When the chicken thighs release easily, flip them and brown the other side for about 3-5 minutes. Then, cut the heat and transfer the chicken thighs, skin side up, to a plate.
2. Build the Braising Liquid
Pour off all but about 3 tablespoons of the fat in the pan. Turn the heat up to medium. Add the diced shallot and minced garlic. Stir and cook for about 1 minute, until the garlic begins to turn golden. Add the caraway seeds to the pan and stir constantly for about 1 minute. Then add the chicken broth and the white wine.
Bring to a simmer and scrape up any of the fond from the bottom of the pan. Then Add the chicken thighs, skin side up, back to the pan. The chicken skin should be above the braising liquid. Transfer the pan, uncovered, to the oven and roast for 20-30 minutes, until the internal temp of the chicken reaches 180-190 degrees F.
3. Creamy Pan Sauce
Transfer the chicken thighs to a serving plate and tent with foil.
Place skillet with braising liquid over high heat. Bring the braising liquid to a boil and stir occasionally until the sauce is reduced to about 1 ¼ cups. About 10 minutes.
Meanwhile, whisk together cornstarch and water in a small bowl. Whisk the cornstarch slurry into the braising sauce. Once the sauce has thickened slightly, cut the heat.
Off heat, stir in the ⅓ cup sour cream and the 2-3 teaspoons of fresh chopped dill.
Spoon the sauce around the chicken thighs and top the dish with lemon zest and more fresh dill.
Braised Chicken Thighs with Caraway and Dill
As I mentioned at the top, the sour cream sauce is very similar in flavor to a Stroganoff sauce. We have added a bit more dill for a fresh herbal bite, and the lemon zest brightens it all up.
The chicken is flavored beautifully with the caraway braise; the meat is tender and succulent. I served our Braised Chicken Thighs with buttery, lemony steamed rice and a simple green salad. Such an easy weeknight chicken dinner!
Key Ingredients and Equipment
4-qt. Cast Iron Enameled Braiser | 9-inch Nylon-Tipped Kitchen Tongs | Caraway Seeds | Microplane Zester | OXO Adjustable Measuring Cup
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