How to Make Greek Braised Chicken Thighs
Step #1: Pat the chicken pieces dry and season both sides with salt and pepper. 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. 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.
