Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, red braised chicken thighs. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

This easy braised chicken thighs recipe will deliver all the comfort, but with little work! Perfectly seasoned with a Mediterranean rosemary spice mixture, then cooked in a flavorful sauce with red wine, shallots, and mushrooms. Dried figs or apricots add a hint of sweetness, but not at all overwhelming.

Red Braised Chicken Thighs is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Red Braised Chicken Thighs is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook red braised chicken thighs using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Red Braised Chicken Thighs:

1. Take chicken thigh, cut into bite size pieces
2. Make ready sugar
3. Make ready ginger
4. Make ready shaoxing wine
5. Get bay leaves
6. Get cinnamon stick
7. Prepare star anise
8. Make ready soy sauce
9. Get dried chilli flakes or 1-2 dried chillies (optional)

Season the chicken thighs on both sides with the salt and pepper. Heat the oil in a wide, heavy-bottomed pot with a lid over medium heat. In a large, deep ovenproof skillet over high heat, heat oil. Season chicken with salt and pepper.

Steps to make Red Braised Chicken Thighs:

1. In a wok or frying pan, heat oil under low heat. Add sugar and stir until it melts, being careful not to burn it.
2. Add chicken and ginger, raising heat to medium, stirring to cover with sugar.
3. Add shaoxing wine, star anise, bay leaves, cinnamon stick, soy sauce, and chilli flakes. Lower heat to medium low and let simmer for 30 minutes, stirring occasionally.
4. Rise heat back to medium and let boil, reducing the sauce to half. Serve over steamed rice.

Place raisins in a small bowl; cover with hot water. Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged; the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you're using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven. Braised chicken thighs are both economical and very tasty. Cooking chicken over liquids this way allows the collagen to break down and flavor the sauce while yielding a tender and moist piece of meat. Red wine complements chicken and the vegetables become your side dish.

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