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Citrus-Herb Braised Chicken with Garlic & Orange

  • Author: Chef Mia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x
  • Method: Main Course
  • Cuisine: American

Description

This Citrus-Herb Braised Chicken with Garlic & Orange is a comforting, one-pot dish featuring tender chicken thighs simmered in a bright, aromatic broth of orange juice, garlic, and fresh herbs. Perfect for a cozy dinner.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 6 cloves garlic, minced
  • 1 cup fresh orange juice (from about 2 oranges)
  • 1/2 cup chicken broth
  • 1 tablespoon grated orange zest
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon honey (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. 1. Pat chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
  2. 2. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Place chicken thighs skin-side down and sear until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes. Transfer chicken to a plate.
  3. 3. Reduce heat to medium. Add sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. 4. Pour in orange juice and chicken broth, scraping up any browned bits from the bottom of the pot. Stir in orange zest, rosemary, thyme, and bay leaf. If using honey, stir it in now. Bring to a simmer.
  5. 5. Return chicken thighs to the pot, skin-side up, nestling them into the liquid. Cover and reduce heat to low. Braise for 30-35 minutes, or until chicken is cooked through and tender (internal temperature reaches 165°F).
  6. 6. Remove the lid and increase heat to medium. Simmer for 5-10 minutes longer to slightly reduce the sauce, if desired. Discard rosemary sprigs, thyme sprigs, and bay leaf.
  7. 7. Taste sauce and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot, spooning sauce over chicken.

Notes

For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering sauce during the last 5 minutes of cooking. This dish pairs well with rice, mashed potatoes, or crusty bread to soak up the citrus-herb sauce.

Nutrition

  • Calories: 420
  • Sugar: 8g
  • Fat: 28g
  • Carbohydrates: 12g
  • Protein: 30g

Find it online: https://exorecipes.com/citrus-herb-braised-chicken/