Tea Braised Chicken Thighs

Grab a plate and a fork, cause you're going to want to dig in to this tea braised chicken thighs dinner! I see many delicious Sunday suppers in your future.

Course Dinner | Lunch

Cuisine American

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 565kcal

Author Jenny Bullistron

Ingredients

1 tablespoon olive oil
2 pounds bone-in chicken thighs skin/fat trimmed
salt and pepper
1 tablespoon butter
2 teaspoons minced garlic
2 tablespoons flour
12 ounces brewed Oolong tea
16 ounces carrots peeled, and cut into big chunks
8 ounces Cipolline or pearl onions peeled
3 sprigs thyme
3 sprigs rosemary

US Customary - Metric

Instructions

Heat a skillet over medium high heat and add the olive oil. Season the chicken thighs with the salt and pepper on both sides.
When the oil is hot, place the chicken thighs in the pan, skin side down and sear until golden brown, 3-4 minutes. Flip the thighs and sear the other side until golden brown, another 3-4 minutes. Remove the chicken from the pan and set aside.
Add the butter to your pan, scraping up any chicken pieces that may have stuck to the pan.
Add your garlic and saute it for a minute, then add the flour and stir well to create a roux.
Add the Oolong tea to this mixture and let it come to a rolling boil, then add your chicken, skin side down, carrots and onions to the pan.
Sprinkle some salt and pepper on the vegetables, then place the rosemary and thyme sprigs over the chicken.
Reduce heat to medium low. Cover the pan and let cook for 30 minutes. Then remove the cover, flip the chicken and cook for an additional 30 minutes. Serve with rice.

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