Braised Chicken Thighs with Sausage and Wine Sauce

One of my all-time favorite braised chicken recipes; simple ingredients cooked low and slow that come out perfect every time. Serve the braised chicken and sausage with pasta, over polenta, or on its own for a delicious low-carb dinner.

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I love braised chicken, and with good reason—it is almost impossible to screw up. The meat becomes infused with the flavors of the braising liquid, while the end result is fall-apart tender chicken swimming in one of those rich sauces you’ll want to spoon over everything. The key is to keep the heat low. You only want to see a few bubbles rising to the surface at a time. A covered pot traps moisture and gives the chicken plenty of time to become tender without drying out.

If you’re anything like me, you can’t have enough chicken thigh recipes. Bone-in, skin-on thighs are one of my favorite ways to make this dish because dark meat stays especially juicy and has so much flavor. The chicken skin also turns beautifully golden during the browning step.

You can use chicken legs, a whole chicken cut into pieces, or another cut of chicken you prefer. In the images, I used a whole chicken cut into 10 pieces. Boneless skinless chicken thighs can also work, although the cook times will be shorter and you won’t get the same crisp skin or richness from the bones. If you prefer white meat, chicken breasts can be used, but keep a close eye on them so they don’t overcook.

The cooking time is about an hour, but you can let the braise go for a long time if you want deeper flavor. At minimum, cook the chicken until tender, about 40 minutes depending on the size of the pieces. If you have more time, continue cooking gently to concentrate the sauce.

This dish is especially flavorful from the wine and spicy sausage. If you are sensitive to heat, feel free to use a sweet Italian sausage instead.

Why This Is The Best Braised Chicken Recipe

1. Braising is the cooking method that produces the most tender chicken.
2. This is a great recipe for a special occasion. It simmers away until you are ready to serve.
3. This is also the perfect recipe for any night of the week because the whole family will love it. Guaranteed zero complaints.
4. The whole thing is made super easy on the stovetop. No need to lug the big pot into the oven.

Ingredients

• Bone-in, skin-on chicken thighs or use a whole chicken cut into 10 pieces.
• Kosher salt. I always use Morton kosher salt unless otherwise specified.
• Black pepper. Freshly ground black pepper is best.
• Olive oil. I always use California extra virgin olive oil simply because it is fresher than imported olive oils.
• Spicy Italian sausage or sweet Italian sausage, depending on your preference.
• Yellow onion use a medium to medium-large onion.
• Garlic. A little garlic makes everything better.
• White wine or extra chicken broth if you want to stay away from alcohol.
• Crushed tomatoes to create a delicious sauce.
• Chicken stock. If you have homemade, great. If not, store-bought chicken broth is fine.
• Small pasta shells or other small pasta shapes like rigatoni or orecchiette.
• Basil or other fresh herbs like Italian parsley.

How To Make This Recipe

step one

Season the chicken. Pat the chicken pieces dry with a paper towel, then season generously with kosher salt and pepper. Dry chicken will brown better and help create crisp skin.

step two

Brown the chicken. Heat the oil over medium-high heat in a large Dutch oven or I use my 5-quart Le Creuset braiser. Add chicken thighs to the hot pan and brown on both sides, about 8 minutes per side or until it has nice crispy skin. If the chicken is not pulling away from the pan, give it another minute, then try again.

Once it has browned, remove to a baking sheet. It will cook the rest of the way in the sauce.

step three

Brown the sausage. In the same pot, add the sausage and brown until two sides are golden. I like to cut each sausage in half for a more manageable serving size. Remove to the baking sheet with the chicken once browned.

step four

Sauté the onions and garlic. Reduce the heat to medium and, in the same pot, add the onions and season with salt and pepper. Cook just until they begin to soften, then add the garlic and stir with a wooden spoon for 30 seconds more.

step five

Add remaining braising liquid ingredients. Add the wine and scrape up any browned bits on the bottom of the pan. Then add the crushed tomatoes and chicken broth. Bring to a simmer then return the chicken and sausage to the pot, cover and reduce to a simmer over low heat. Cook until the chicken is cooked through. Taste the sauce and add more salt if needed.

step six

Cook the pasta. Meanwhile, cook the pasta according to the package instructions.

step seven

Serve. Return the pasta to the pot and spoon some of the sauce over the past. Toss to combine. Pour pasta onto a serving dish and top with the chicken and sausage. Sprinkle with basil and enjoy!

Tips For The Best Braised Chicken

• Dry the chicken. Pat with a paper towel for crisp skin.
• Brown it well. Let the chicken develop a deep golden crust.
• Keep it low. A gentle simmer keeps the chicken tender.
• Use a heavy pot. A Dutch oven or braising pan works best.
• Give it time. Longer simmering builds more flavor.

What To Serve With Braised Chicken

Serve this braised chicken with pasta or the creamy polenta from my Mediterranean Sautéed Vegetables with Cheesy Polenta. My No-Knead Green Olive Bread is also perfect for soaking up the rich sauce. For something lighter or low-carb, pair it with a side dish like my Easy Spinach Salad, sautéed broccolini, or this easy green bean recipe.

For wine, try a bold Italian red such as Nebbiolo or Montepulciano.

Storage, Reheating, and Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered pot or skillet over medium-low heat, adding a splash of chicken broth if the sauce has thickened.

This is also a great make-ahead recipe because the flavors become even richer the next day. Prepare the chicken a day in advance, refrigerate it once cooled, then reheat gently before serving.

Braised Chicken FAQ’s

Can I freeze this chicken dish? Sure! Once cooled, place in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight then reheat in a sauté pan until the thickest part of the chicken is warm. Stick a metal skewer or paring knife into the chicken and test.

Can I make this recipe in a slow cooker? For best results, follow steps one through four to brown the chicken and sausage, and then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and the flavors have melded together.

Can I use boneless skinless chicken thighs? Yes. Boneless skinless chicken thighs will work, but they cook faster than bone-in thighs and won’t have the same crisp skin or richness. Start checking them earlier so they stay juicy and tender.

Top 4 Most Popular Chicken Recipes

1. Satay Chicken Skewers with Curry Peanut Sauce
2. Chicken Artichoke Angel Hair Pasta
3. Creamy Chicken Noodle Casserole
4. Dairy-Free Chicken Pot Pie

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I Hope You Love This Delicious Recipe

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