Grab a plate and a fork, because you’ll want to dig into this tea-braised chicken thighs dinner. I can already see many delicious Sunday suppers in your future.
This post is sponsored by Teabox.
I finally pulled out my cast-iron skillet and now I want to braise everything and make big, comforting dinners. I don’t often braise in summer, but when the weather cools down, slow cooking is my go-to. The low, steady heat fills the kitchen with irresistible aromas and makes me suddenly very hungry—which is always a good sign.
Tea-braised chicken thighs take those wonderful aromas to the next level. I used Himalayan Shrangi La Spring Oolong from Teabox for this recipe. Oolong tea has a smooth, slightly earthy character; the Himalayan Shrangi La Spring Oolong is mellow and earthy at first, then reveals sweet and bright notes that pair beautifully with the carrots and cipollini onions in this dish.
Boom—dinner.
Tea Braised Chicken Thighs
Start by steeping your tea. Follow the steeping instructions provided with your tea for the best flavor. A properly steeped tea makes a noticeable difference in the final braising liquid.
Once the tea is brewed, let it cool while you trim the chicken thighs. Heat a skillet over medium-high heat with a tablespoon of olive oil. Season the thighs with salt and pepper and place them skin-side down in the hot pan.
Sear until the skin is golden and crisp, about 3–4 minutes, then flip and brown the other side for another 3–4 minutes. Remove the chicken and set it aside while you build the sauce.
Add the butter to the pan and scrape up any browned bits. Sauté minced garlic for about a minute, then stir in the flour to make a light roux. Gradually add the cooled Oolong tea, stirring until the mixture comes to a rolling boil and begins to thicken slightly.
Return the chicken to the skillet, skin-side down, and add peeled, chunky carrots and cipollini (or pearl) onions. Season the vegetables with salt and pepper, and tuck sprigs of rosemary and thyme over the chicken. Reduce the heat to medium-low, cover, and let everything simmer gently.
After 30 minutes, remove the lid and flip the chicken so the other side finishes cooking in the braising liquid. Cook 30 minutes more, uncovered, until the chicken is tender and cooked through and the vegetables are soft. Serve the braised chicken and vegetables over rice or with crusty bread to soak up the flavorful sauce.
Tea Braised Chicken Thighs
10 minutes
1 hour 10 minutes
1 hour 20 minutes
Ingredients
- 1 tablespoon olive oil
- 2 pounds bone-in chicken thighs (skin/fat trimmed)
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 teaspoons minced garlic
- 2 tablespoons flour
- 12 ounces brewed Oolong tea
- 16 ounces carrots, peeled and cut into large chunks
- 8 ounces cipollini or pearl onions, peeled
- 3 sprigs thyme
- 3 sprigs rosemary
Instructions
- Heat a skillet over medium-high heat and add the olive oil. Season the chicken thighs with salt and pepper on both sides.
- When the oil is hot, place the chicken thighs skin-side down and sear until golden brown, about 3–4 minutes. Flip and sear the other side for another 3–4 minutes. Remove the chicken and set aside.
- Add the butter to the pan, scraping up any browned bits.
- Add the garlic and sauté for about a minute, then stir in the flour to form a light roux.
- Pour in the brewed Oolong tea and bring the mixture to a rolling boil.
- Add the chicken back to the pan, skin-side down, along with the carrots and onions. Season the vegetables with salt and pepper and top the chicken with rosemary and thyme sprigs.
- Reduce heat to medium-low, cover, and cook for 30 minutes. Remove the cover, flip the chicken, and cook uncovered for an additional 30 minutes. Serve over rice or with crusty bread.
Nutrition
| Carbohydrates: 20.3 g
| Protein: 33.6 g
| Fat: 38.8 g
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