Greek Braised Chicken Thighs Recipe

Greek Braised Chicken Thighs on a serving dish.

4.42 from 53 votes

Whip up these super simple, super tasty Greek Braised Chicken Thighs! They're fall-off-the-bone tender and packed with yummy flavors that'll make your taste buds dance!

Prep Time10

Cook Time1

Total Time1 10

Course: Main Dish

Cuisine: Greek

Diet: Gluten Free

Servings:

Calories: 798kcal

Author: Linda

Ingredients

8 bone-in skin-on chicken thighs
2 tablespoons vegetable oil
1 tablespoon unsalted butter
2 medium yellow onions sliced
8 garlic cloves chopped
2 tablespoons chopped fresh oregano leaves
1/2 cup dry white wine
Juice of 1/2 of one lemon
1/2 cup pitted Greek olives
1/2 cup feta cheese chunks
Lemon slices for garnish optional

Instructions

Pat the chicken pieces dry and season both sides with salt and pepper.
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.
Turn the chicken and brown the other side for 3-4 minutes.
Remove them from the pot and set aside. Repeat with the remaining four chicken thighs.
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.
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.
Cover the pot and turn the heat down to medium-low. Braise the chicken for 40 minutes or until cooked through.
Remove the cooked chicken from the pot and stir the olives and feta into the onion mixture.
Transfer the onion mixture onto a serving platter, then place the chicken pieces on top. Garnish with lemon slices and additional oregano if desired.

Notes

Storage Info:

To store Greek braised chicken thighs, let them cool to room temperature first. For refrigeration, transfer the chicken into an airtight container and keep it chilled; it should stay good for about 3 to 4 days. If you want to freeze them, place the cooled chicken in a freezer-safe container or a sealable freezer bag. Just make sure to press out any extra air before sealing. Frozen, the chicken will be good for up to three months. When you're ready to enjoy your meal again, thaw the chicken in the refrigerator if it's frozen. Then, reheat it gently in a covered skillet over medium heat until it's warmed through.

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