Whip up these super simple, super tasty Greek Braised Chicken Thighs! They’re fall-off-the-bone tender and packed with yummy flavors that’ll make your taste buds dance!
There’s something about Greek Braised Chicken Thighs that just feels like a warm hug on a plate. Maybe it’s the way the herbs blend with the flavorful juices of the chicken, or how each bite seems to be more comforting than the last. This dish isn’t just food; it’s a medley of flavors that transport you straight to a sun-drenched Mediterranean coastline. It’s the kind of meal that turns a simple weeknight dinner into something special.
Tender chicken thighs braised to perfection. Add garlic, oregano, and a squeeze of fresh lemon for that perfect zesty kick. The rich aroma fills the kitchen, and suddenly you’re not just cooking; you’re crafting a culinary masterpiece. Served over a bed of fluffy rice or alongside some roasted vegetables, these Greek Braised Chicken Thighs are sure to be the showstopper at your table.
Table of Contents
Why We Love This Recipe
- The herbs and lemon create a tantalizing aroma, transforming a simple meal into an aromatic feast.
- Chicken thighs remain juicy and tender, providing a satisfying, rich texture.
- It’s a versatile dish, pairing beautifully with a variety of sides.
- The one-pot nature of braised chicken makes for easy preparation and cleanup, perfect for busy weeknights or relaxed weekend dinners.
- Greek braised chicken offers a taste of the Mediterranean, with a balance of savory flavors and wholesome simplicity.
Recipe Ingredients
- Chicken Thighs: The base of the dish. Gives you juicy and flavorful meat that gets even better when braised.
- Oregano and Garlic: Key aromatics that give the dish its characteristic Greek flavor profile.
- White Wine: Adds acidity and depth. Not only aids in deglazing the pan but also enhances the flavor of the sauce.
- Greek Olives: They’re a bit salty and add a special Greek taste to the chicken.
- Feta Cheese: Offers a creamy, tangy finish that complements the other bold flavors in the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Drumstick Delight: Swap chicken thighs for drumsticks; less meaty but still flavorful and perfect for braising.
- Olive Oil Upgrade: Replace vegetable oil with olive oil; it’ll add a richer, more authentic Mediterranean taste.
- Sweet Onion Switch: Use red onions instead of yellow; they’re a bit sweeter and add color.
- Thyme Infusion: Use fresh thyme instead of oregano for a slightly different herbal note.
- Broth Alternative: Substitute white wine with chicken broth; it’s non-alcoholic and still makes the chicken tasty.
How to Make Greek Braised Chicken Thighs
Step #1: Pat the chicken pieces dry and season both sides with salt and pepper.
Step #2: Heat the oil and butter over medium-high heat in a Dutch oven or another heavy-bottomed pot. Working in batches, place four of the chicken thighs in the pan, skin-side down. Then, fry for 3-4 minutes, or until the chicken is browned and releases from the bottom of the pot.
Step #3: Turn the chicken and brown the other side for 3-4 minutes.
Step #4: Remove them from the pot and set aside. Repeat with the remaining four chicken thighs.
Step #5: Add the sliced onions to the pot and sauté for 6-8 minutes. Add the garlic and oregano, followed immediately by the white wine. While the wine is bubbling in the pot, use a wooden spoon to scrape up any brown bits attached to the bottom of the pot.
Step #6: Return the browned chicken to the pot, skin-side up, and nestle the pieces into the onion mixture. Squeeze the lemon juice over the top.
Step #7: Cover the pot and turn the heat down to medium-low. Braise the chicken for 40 minutes or until cooked through.
Step #8: Remove the cooked chicken from the pot and stir the olives and feta into the onion mixture.
Step #9: Transfer the onion mixture onto a serving platter, then place the chicken pieces on top. Garnish with lemon slices and additional oregano if desired.
Expert Tips
- Dry Patting: Patting the chicken dry before seasoning ensures a crisp skin when searing.
- Controlled Browning: Heat oil and butter just enough to brown the chicken without burning. This is to achieve a rich golden color for the best taste and presentation.
- Onion Sauté Technique: Cook onions until translucent before adding garlic and oregano. Do this to avoid burning the spices and to develop a sweet, complex base.
- Deglaze Deliberately: Use white wine to deglaze the pot, scraping up browned bits after the chicken is seared.
- Gentle Braising: Maintain a gentle simmer when braising to keep the chicken tender and prevent it from drying out.
Frequently Asked Questions
It’s a Mediterranean dish featuring chicken thighs slow cooked with Greek seasonings, typically including lemon, garlic, and herbs like oregano.
Generally, chicken thighs are braised for about 45 minutes to an hour until tender.
Yes, but cooking times may vary as breasts can dry out faster.
Yes, cook on low for 6-8 hours or on high for 3-4 hours.
Enough to partially submerge the chicken thighs, not covering them completely.
Storage Info
To store Greek braised chicken thighs, let them cool to room temperature first. For refrigeration, transfer the chicken into an airtight container and keep it chilled; it should stay good for about 3 to 4 days. If you want to freeze them, place the cooled chicken in a freezer-safe container or a sealable freezer bag. Just make sure to press out any extra air before sealing. Frozen, the chicken will be good for up to three months. When you’re ready to enjoy your meal again, thaw the chicken in the refrigerator if it’s frozen. Then, reheat it gently in a covered skillet over medium heat until it’s warmed through.
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Greek Braised Chicken Thighs Recipe
Ingredients
- 8 bone-in - skin-on chicken thighs
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 2 medium yellow onions - sliced
- 8 garlic cloves - chopped
- 2 tablespoons chopped fresh oregano leaves
- 1/2 cup dry white wine
- Juice of ½ of one lemon
- 1/2 cup pitted Greek olives
- 1/2 cup feta cheese chunks
- Lemon slices for garnish - optional
Instructions
- Pat the chicken pieces dry and season both sides with salt and pepper.
- Heat the oil and butter over medium-high heat in a Dutch oven or another heavy-bottomed pot. Working in batches, place four of the chicken thighs in the pan, skin-side down. Then, fry for 3-4 minutes, or until the chicken is browned and releases from the bottom of the pot.
- Turn the chicken and brown the other side for 3-4 minutes.
- Remove them from the pot and set aside. Repeat with the remaining four chicken thighs.
- Add the sliced onions to the pot and sauté for 6-8 minutes. Add the garlic and oregano, followed immediately by the white wine. While the wine is bubbling in the pot, use a wooden spoon to scrape up any brown bits attached to the bottom of the pot.
- Return the browned chicken to the pot, skin-side up, and nestle the pieces into the onion mixture. Squeeze the lemon juice over the top.
- Cover the pot and turn the heat down to medium-low. Braise the chicken for 40 minutes or until cooked through.
- Remove the cooked chicken from the pot and stir the olives and feta into the onion mixture.
- Transfer the onion mixture onto a serving platter, then place the chicken pieces on top. Garnish with lemon slices and additional oregano if desired.
NOTES
Nutrition
I like the idea of this, but don’t like dark meat. Can I use bone-in breast? If so, how would I adjust the cooking time?
Absolutely! It’s hard to say about the cooking time because it could depend on the thickness of the meat. Your best bet would be to use a meat thermometer 🙂
This one definitely looks tasty!
Thank you for the nice recipe and have a great week!