This chicken is deceptively easy to make and my favourite part about it is that you get both tender braised chicken with a satisfyingly flavourful crispy skin. The little broth that is produced has a slight hint of vinegar, which is used to deglaze the pan, which may sound unusual but it is spectacular as it cuts any heaviness or fattiness from the dish. I would serve this with oven-roasted potatoes seasoned with thyme as they would suit that slight vinegary acidity much like when you have Greek lemon-flavoured roasted potatoes.

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Print Recipe

One-Pot Crispy Braised Chicken

This one-pot crispy braised chicken is so flavourful and beautiful, crispy and tender. You get everything you’ve ever wanted from a chicken dish, simplicity with lots a flavour and texture. The crispy skin and the braised tender chicken in a light and vibrantly flavoured broth. Serve with oven baked potato wedges.

Course

Main Dish

Cuisine

American, Mediterranean

Keyword

easy

Prep Time

10 minutes

Cook Time

15 minutes

Passive Time

25-30 minutes

Servings

People

Ingredients

• 3.5 lbs bone-in, skin-on chicken legs You can use full leg with thigh, just thigh etc..
• 2 tbsp vegetable oil I use avocado
• 2 medium onions cut into 1 inch wedges
• 1/4 cup white wine vinegar
• 1 cup water
• 1/2 bunch fresh thyme

Tools

• Stockpot/High sided skillet wide bottomed

Course Main Dish Cuisine American, Mediterranean Keyword easy Prep Time 10 minutes Cook Time 15 minutes Passive Time 25-30 minutes Servings People Ingredients 3.5 lbs bone-in, skin-on chicken legs You can use full leg with thigh, just thigh etc.. 2 tbsp vegetable oil I use avocado 2 medium onions cut into 1 inch wedges 1/4 cup white wine vinegar 1 cup water 1/2 bunch fresh thyme Tools Stockpot/High sided skillet wide bottomed

Instructions

1. Pat dry and season chicken pieces with salt and pepper
2. Heat some vegetable oil on medium-high heat.
3. When the oil is nice and hot, place the chicken in the pot, skin side down and do not touch or try to lift. Leave them in place allowing them to form a golden crispy skin. After about 8 minutes, the chicken should easily lift from the bottom and should be a deep golden colour. This is where all the flavour is! (and the bits at the bottom of the pan as well of course 😉
4. Turn and cook for about 4 minutes. The chicken won’t be cooked through at this point.
5. Remove chicken to a plate and set aside.
6. Add onions to the pot and stir around briefly. Then try not to touch them for a while. Cook them for 4-5 minutes. The onions will have contributed to the brown bits at the bottom as well adding yet more flavour!
7. Add water and vinegar and deglaze scraping up all the bits with a wooden spoon. Keep this at a simmer and cook for a few minutes.
8. Return chicken to the pot, throw in the thyme sprigs and cover, simmering for about 25-30 minutes.

Recipe Notes

At the end of the cooking time the chicken should be way beyond the safe minimum internal temperature of 165 but it’ll be incredibly moist and flavourful.

Right when serving spoon on a little of the delicious broth from the pan onto the chicken. If you do this too early the skin will soften. You want it to remain crispy for as long as possible.