Classic Alsace-Style Chicken Braised in Red Wine

Instructions

1. Pat dry the skinless chicken thigh with paper towels and season both sides with salt and ground black pepper.
2. Heat vegetable oil in a heavy-bottomed pan over medium-high heat until shimmering.
3. Add the chicken thigh to the pan and brown on both sides until golden, about 4 minutes per side. Remove chicken and set aside.
4. Lower heat to medium and add unsalted butter to the pan.
5. Add diced yellow onion, sliced carrot, sliced celery, and minced garlic clove to the pan and cook until softened, about 5 minutes, stirring occasionally.
6. For in dry red wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
7. Add chicken broth, fresh thyme sprig, and bay leaf to the pan and bring to a simmer.
8. Return the browned chicken thigh to the pan, cover, and reduce heat to low.
9. Simmer gently for 35 to 40 minutes until the chicken is tender and cooked through.
10. Remove the chicken and herbs from the pan and keep warm.
11. Increase heat to medium-high and reduce the sauce until slightly thickened, about 5 minutes.
12. Adjust seasoning with salt and pepper if needed.
13. Serve the chicken with the reduced red wine sauce spooned over the top.