Citrus-Braised Chicken Thighs

Southern Living
Citrus-Braised Chicken Thighs Image Recipe

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Braising gives you tender, tasty results and a pan sauce to boot.

Makes 4 to 6 servings


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Kosher salt
Black pepper
8 bone-in, skin-on chicken thighs, trimmed
2 tablespoons olive oil
2 carrots, sliced
1 yellow onion, sliced
3 garlic cloves, minced
1 cup fresh orange juice
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/2 cup green olives, pitted
1 tablespoon chopped fresh flat-leaf parsley


Hands-on: 55 Minutes
Total: 1 Hour, 30 Minutes

1. Sprinkle salt and pepper over chicken. Cook 4 chicken thighs in 1 Tbsp. hot oil in a large Dutch oven over medium-high heat 6 minutes on each side. Remove chicken; wipe Dutch oven clean. Repeat with remaining 1 Tbsp. oil and 4 chicken thighs. Reserve 1 Tbsp. drippings in Dutch oven.

2. Reduce heat to medium; add carrots, and cook, stirring occasionally, 2 minutes. Add onions, and cook, stirring occasionally, 5 to 7 minutes or until tender. Add garlic, and cook, stirring occasionally, 1 minute. Stir in orange juice, lemon juice, and cumin. Increase heat to high, and bring to a boil.

3. Add chicken and olives. Reduce heat to medium-low; cover and simmer 35 to 40 minutes or until meat pulls away from bone. Just before serving, stir in parsley, and add salt and pepper to taste.

Created date

February 2015