Georgia Southern braised chicken thighs (Printer View)

Tender chicken thighs slowly braised with sweet onions, savory gravy, and Southern-inspired flavors.

# Components:

→ Chicken

01 - 2.5 lbs bone-in, skinless chicken thighs

→ Vegetables & Aromatics

02 - 1 jar (16 oz) sweet pickled onions, drained (reserve 2 tbsp brine)
03 - 4 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 ribs celery, sliced
06 - 1 small yellow onion, thinly sliced

→ Sauce & Seasonings

07 - 2 tbsp reserved onion brine
08 - 1/4 cup chicken broth (60 ml)
09 - 2 tbsp unsalted butter or olive oil
10 - 2 tbsp brown sugar
11 - 1 tbsp Dijon mustard
12 - 1 tbsp Worcestershire sauce
13 - 1 tsp dried thyme
14 - 1/2 tsp dried oregano
15 - 1 tsp kosher salt
16 - 1/2 tsp black pepper

→ Optional Finishing

17 - 2 tbsp fresh parsley, chopped

# Method:

01 - Preheat oven to 325°F (165°C).
02 - Pat chicken thighs dry and season evenly with kosher salt and black pepper.
03 - Melt butter or heat olive oil in a heavy oven-safe pot over medium-high heat. Brown chicken thighs in batches, 3–4 minutes per side, then transfer to a plate.
04 - Reduce heat to medium. Add sliced onion, carrots, and celery to the pot and sauté until soft, about 4–5 minutes. Stir in minced garlic and cook 1 minute more.
05 - Return chicken to the pot. Distribute drained pickled onions over and around the chicken pieces.
06 - Whisk reserved brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, thyme, and oregano in a small bowl. Pour over chicken and vegetables.
07 - Cover the pot with a lid and place it in the oven. Braise for 2.5 to 3 hours until chicken is tender.
08 - Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • Chicken thighs stay incredibly tender and juicy after hours of braising, never dry or stringy.
  • The sweet pickled onions melt into a gravy that's naturally complex without a single spice-rack raid.
  • One pot, minimal hands-on time, and it fills your kitchen with a smell that makes people ask what's for dinner before they even arrive.
02 -
  • Don't skip the searing step or skip on the heat—a quick pan-fry at the start locks in flavor and gives you something visually appealing, not pale chicken.
  • Bone-in thighs are non-negotiable here; boneless breasts will dry out and you'll lose the depth the bones add to the braising liquid.
  • Pickled onions are sweet by nature, but if your batch tastes very vinegary, reduce them slightly in the pot before adding the liquid or balance with an extra 1/2 tsp of brown sugar.
03 -
  • Use a Dutch oven or heavy pot that can go from stovetop to oven without fussing—this matters more than you think for even cooking.
  • Don't brown the chicken in batches unless your pot is tiny; crowding creates steam which means no crust, and that crust is what makes people lean back and ask what you did differently.
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