Georgia Southern Braised Chicken (Print)

Tender chicken thighs braised with sweet onions, garlic, and savory herbs for a comforting Southern main.

# Components:

→ Chicken

01 - 2.5 lbs bone-in, skinless chicken thighs

→ Vegetables & Aromatics

02 - 1 jar (16 oz) sweet pickled onions, drained (reserve 2 tbsp brine)
03 - 4 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 ribs celery, sliced
06 - 1 small yellow onion, thinly sliced

→ Sauce & Seasonings

07 - 2 tbsp reserved onion brine
08 - 1/4 cup chicken broth (60 ml)
09 - 2 tbsp unsalted butter or olive oil
10 - 2 tbsp brown sugar
11 - 1 tbsp Dijon mustard
12 - 1 tbsp Worcestershire sauce
13 - 1 tsp dried thyme
14 - 1/2 tsp dried oregano
15 - 1 tsp kosher salt
16 - 1/2 tsp black pepper

→ Optional Finishing

17 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Preheat the oven to 325°F (165°C).
02 - Pat chicken thighs dry and season evenly with salt and pepper.
03 - Melt butter in a large Dutch oven over medium-high heat. Sear chicken thighs until golden brown, about 3 to 4 minutes per side. Transfer to a plate.
04 - Reduce heat to medium. Add sliced onion, carrots, and celery to the pot. Sauté until softened, about 4 to 5 minutes. Stir in minced garlic and cook for 1 minute.
05 - Return chicken to the pot and scatter drained pickled onions over and around it.
06 - Whisk together reserved onion brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, thyme, and oregano. Pour the mixture evenly over the chicken and vegetables.
07 - Cover with lid and transfer to the oven. Braise for 2.5 to 3 hours until the chicken is tender.
08 - Taste the sauce and adjust seasoning if necessary. Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • The sweet-savory balance hits different when you're craving something warm without any spice kicking back.
  • It's genuinely easier than it looks—most of the work is just letting the oven do its thing while you relax.
  • Those jarred onions dissolve into the gravy and create a silky sauce that tastes like you've been cooking all day.
02 -
  • Don't skip the searing step—that golden crust on the chicken is where the real flavor magic happens, and you won't get it if you skip straight to braising.
  • Those jarred onions will break down and become part of the gravy, so if you want visible onions for presentation, save some to stir in at the very end.
  • If your Worcestershire sauce contains gluten and you need gluten-free, check the label before you start—not all brands are certified.
03 -
  • Don't crowd the chicken when searing—if you're doubling the recipe, work in batches so each piece gets proper contact with the hot pan and browns evenly.
  • The difference between good and great is letting that braising liquid come up to temperature slowly; resist the urge to crank the oven higher to speed things up, or you'll end up with tough chicken.
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