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Giovanni’s Pan Braised Chicken Thighs

  • Author: Geoff
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 portions 1x


This simple, saucy, one-pot chicken dish is the perfect solution for a chilly night after a busy day.


  • 4 bone-in chicken thighs (make sure they are not skinless)
  • 2 tablespoons olive oil
  • 2 medium carrots, medium dice
  • 2 stalks celery, medium dice
  • 3 shallots, peeled and quartered
  • 4 garlic cloves, whole
  •  1 sprig rosemary
  • 2 whole star anise
  • 1/2 cup picholine olives
  • 3/4 cup white wine
  • 1 cup chicken stock
  • 3 tablespoons sweet cold butter
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon fresh ground black pepper


  1. Preheat oven to 400 degrees f.
  2. Rinse chicken thighs in cold water—Pat dry though thoroughly. 
  3. Season the chicken thighs liberally with salt and fresh ground black pepper.
  4. In a dutch oven or large saute pan over high heat, heat olive oil to a shimmer. Add chicken thighs skin-side down, lower heat to medium, and cook slowly until the skin is brown and very crisp. 4-6 minutes.
  5. Flip the chicken, increase heat to high. Add carrots, celery, shallots, garlic, star anise, and olives. Saute these ingredients, stirring them around the chicken until the vegetables soften. 3-5 minutes. If the pan seems dry, add another tablespoon of olive oil.
  6. Add the white wine. Reduce by half.  
  7. Add the chicken stock and rosemary. Cover and put in the oven.
  8. Cook for 12 minutes.  Remove it from the oven to the stove-top and remove the lid. 
  9. The liquid should be a sauce consistency. If it’s thin, turn on the burner and reduce the liquid until it thickens.
  10. Remove the chicken to a serving dish.
  11. On medium heat, swirl in the butter.  Check the seasoning.
  12. Pour mixture over the chicken.  Enjoy!


  • This dish is wonderful with semi-boneless fresh poussin or young chicken.
  • Picholine olives are the best; if you can’t find them look for a niçoise mix.
  • Category: Chicken
  • Method: Pan Braise
  • Cuisine: Itailian

Keywords: Chicken Thighs Saucy Pan Braise Winter