Name: Creamy Braised Chicken Thighs with Caraway and Dill
Total time: 1 h 30 min
Ingredients: 8 (5- to 7-ounce) bone-in chicken thighs , trimmed; 1¼ teaspoons table salt; ½ teaspoon pepper; 1 tablespoon vegetable oil; 1 shallot , minced; 2 garlic cloves , minced; 2 teaspoons caraway seeds; 1½ cups chicken broth; ⅔ cup dry white wine; 2 teaspoons water; 1½ teaspoons cornstarch; 1 tablespoon minced fresh dill , divided; ⅓ cup crème fraîche

Why This Recipe Works

This luxuriously creamy chicken braise started by searing bone-in skin-on thighs to crisp the skin. We then transferred the thighs to the oven where they simmered, skin side up, in a flavorful mix of chicken broth, white wine, garlic, and caraway seeds until they reached 195 degrees and turned meltingly tender and juicy. To finish the sauce, we reduced the braising liquid to concentrate its flavors before whisking in crème fraîche and a cornstarch slurry to thicken it to a velvety consistency. A last-minute addition of minced fresh dill made for a fragrant finish. Chardonnay or Pinot Grigio work well here. Serve with your favorite potatoes, rice, or buttered noodles and a vegetable side dish.

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Instructions

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat chicken dry with paper towels and sprinkle both sides with salt and pepper. Heat oil in 12-inch ovensafe skillet over medium heat until shimmering. Add chicken, skin side down, and cook, without moving it, until well browned, about 8 minutes. Using tongs, flip chicken and brown on second side, about 3 minutes. Transfer chicken to large plate.

Pour off all but 2 tablespoons fat from skillet. Add shallot and garlic and cook, stirring frequently, until garlic is golden brown, about 1½ minutes. Add caraway seeds and cook, stirring constantly, for 1 minute. Add broth and wine; bring to simmer, scraping up any browned bits. Return chicken to skillet, skin side up (skin will be above surface of liquid). Transfer skillet to oven and bake, uncovered, until chicken registers 195 degrees, 35 to 40 minutes. Whisk water and cornstarch together in small bowl; set aside.

Using tongs, transfer chicken to serving platter and tent with aluminum foil. Place skillet over high heat. Cook, occasionally scraping side of skillet to incorporate fond, until sauce is thickened and reduced to 1¼ cups, 8 to 10 minutes. Adjust heat to medium-low. Whisk cornstarch mixture to recombine and then whisk into sauce and simmer until thickened, about 1 minute.

Adjust heat to low and whisk in crème fraîche until fully incorporated. Off heat, whisk in 2 teaspoons dill and season with salt and pepper to taste. Pour sauce around chicken, top with remaining 1 teaspoon dill, and serve.