It's comfort food season and I'm here for it this year. I've never been more ready for fall food and this Artichoke Pepper Braised Chicken is exactly what I want on repeat for the next few months!
Braised Chicken Thighs are truly one of the most under-utilized back pocket recipes if you ask me. They require very little prep, just a quick sear on either side to lock in the flavor, and then some time over medium low heat with a sauce. The result is perfectly moist and fall-apart chicken that you can serve over rice, pasta or just alongside a salad.
Ever since we came out with the latest line of WGC products (those Everything Sauces that you can legit use on everything) I've been getting tons of emails on how to use them. Never fear - they are coming your way and it all starts today with the Artichoke Pepper Sauce. (If you don't have it on hand, or can't get your hands on any, you can use any other pepper based store bought sauce you prefer). My sauce is loaded with artichoke hearts, roasted peppers and seasonings so it lends itself perfectly to braised chicken. All that flavor from the sauce permeates the chicken thighs and gives it SO MUCH FLAVOR!!
A few tips and tricks when it comes to braising chicken thighs:
- I like to use bone-in skin on chicken thighs for braising. The bone gives it extra flavor and allows it to cook a little bit longer without drying out.
- If you prefer boneless, skinless chicken thighs, follow the recipe as written but cut back on the simmering time by about 5-10 minutes.
- You'll know when the chicken is cooked through when it's easily shreddable with 2 forks.
- What does braising mean: it's just a term for a 2 step cooking process that starts with an initial sear and is followed by slow simmer in a liquid or sauce.
- Does the chicken need to be full submerged in the sauce: no. If it was fully submerged that would be boiling. Just partially covered is fine!
- What's the best pan for braising: I like my Le Creuset Braiser (I have the bigger one) because I love how evenly it distributes the heat.
Artichoke Pepper Braised Chicken
Ingredients
- 4 tablespoons olive oil
- 6 bone-in chicken thighs
- Kosher salt and freshly cracked black pepper to taste
- 2 teaspoons red pepper flakes
- 1 large yellow onion, peeled, halved and thinly sliced
- 6 cloves garlic, peeled and halved lengthwise
- 1 26-ounce jar Gaby’s Artichoke Pepper Sauce (or another artichoke pepper sauce of your choosing)
- cooked egg noodles tossed in butter to serve
Instructions
- Heat the olive oil in a large skillet or braiser over high heat. Arrange the chicken thighs on a baking sheet and season them with salt and pepper, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken, 3-4 pieces at a time to the oil. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a clean tray and set it aside. Repeat with remaining chicken.
- In the same skillet, add the chili flakes, onions and garlic and stir to combine. Season the ingredients with salt, to taste, then add the Artichoke Pepper Sauce. Stir to combine, and then add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 20 to 30 minutes. (If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about ½ cup at a time.)
- When the chicken is cooked through, remove from the heat and taste for seasoning. Serve alongside the cooked pasta or rice.
Notes
- I like to use bone-in skin on chicken thighs for braising. The bone gives it extra flavor and allows it to cook a little bit longer without drying out.
- If you prefer boneless, skinless chicken thighs, follow the recipe as written but cut back on the simmering time by about 5-10 minutes.
- You’ll know when the chicken is cooked through when it’s easily shreddable with 2 forks.
- What does braising mean: it’s just a term for a 2 step cooking process that starts with an initial sear and is followed by slow simmer in a liquid or sauce.
- Does the chicken need to be full submerged in the sauce: no. If it was fully submerged that would be boiling. Just partially covered is fine!
- What’s the best pan for braising: I like my Le Creuset Braiser (I have the bigger one) because I love how evenly it distributes the heat.
The artichoke pepper sauce is really good! This recipe was delicious and quick/easy to make! I subbed boneless skinless chicken thighs and cut the cook time down slightly. Great recipe!
Recipes look good. Going to try the chicken thighs tonight.
Is it possible to use this recipe with boneless chicken breasts instead?
Ok this recipe looks so good! Just ordered the artichoke sauce, but it won’t arrive for 5-7 business days. Wah! I do have a jar of Rao’s tomato sauce, could I use it and add in some canned artichokes, if I try to make it this week?
I am positively drooling!!
Holy crap I can’t wait to try this one!!!