Braised Buffalo Chicken thighs

Bysamwangberg
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Braising has become a new love, but I've always loved buffalo sauce. Cooking chicken thighs directly in this hot buffalo goodness just made sense.

These chicken thighs are perfect for all in some of the more cool months, as I'm not one for turning on the oven in summer, but honestly, if you want to braise, you want to braise, so go for it!

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Ingredients

  • Chicken thighs with the skin.
  • S+p
  • Red pepper flakes
  • Dill
  • Coriander seeds (toast on dry skillet until fragrant)
  • Franks red hot sauces
  • Vinegar 
  • Garlic cloves
  • Butter

See recipe card for quantities.

Instructions

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  1. Coat chicken with salt, pepper, red pepper flakes, dill.
  1. Brown chicken on med high heat until skin releases from pan. Give it around 10 mins. Then remove chicken from pan.
  1. Add vinegar, hot sauce, whole garlic cloves, and chicken broth heat sauce. Add chicken.
  1. Once sauce is heated, add chicken and bake uncovered for around 40 mins.
  1. Pull chicken out dutch oven and reduce sauce on the stove top. Once it feels much thicker, add cold cubed of butter one at a time while whisking.
  1. Now plate the chicken and drizzle with more sauce. Add as much blue cheese crumbles as you can handle and enjoy!

Substitutions

  • Blue cheese- If blue cheese isn't for you, simply remove it, or try it with feta.
  • Chicken thighs/legs-I used bone in chicken thighs and legs because I butchered the whole chicken. However, if you don't have this option, just use bone in thighs and you'll be grand.

Variations

  • butter - If you're a dairy free queen and can't do butter, just leave it out. The sauce is delightful without it. I'm just not sure how vegan butter would hold up, but always worth a try.
  • Spicy - I think the spice ratio is on point, but if you want more or less, add/or remove chili flakes or Franks Hot sauce.

See this spicy version of this recipe on my website! (placeholder for in-content link)

Equipment

  • Dutch Oven
  • Knife

Storage

stored the braised buffalo chicken in a fridge safe container and put the sauce in a jar. Reheat on stove top or throw int eh air fryer. Good for 4 days.

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Pairing

These are my favorite dishes to serve with [this recipe]:

Braised Buffalo thighs with blue cheese crumbles on top.
samwangberg's avatarsamwangberg

Braised Buffalo Chicken Thighs

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Prep Time 10 minutes
Cook Time 1 hour
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • Half a whole chicken or bone in 4 thighs
  • Salt and pepper to taste
  • 1 tablespoon Red pepper flakes
  • 1 tablespoon Dill
  • 8 tablespoon Butter
  • ½ cup Franks red hot sauces
  • ½ cup Vinegar
  • 3 Garlic cloves
  • 1 c broth

Equipment

  • dutch oven
  • Knife

Method
 

  1. Preheat oven 375
  2. Coat chicken with salt, pepper, red pepper flakes, dill
  3. Brown chicken with a bit of oil on medium high until skin releases in a cast iron
  4. Once brown transfer to another plate while we heat the sauce.
  5. Whisk together half cup of franks red hot sauces
  6. ½c vinegar
  7. 1 cup of chicken broth
  8. Whole Garlic cloves
  9. Add chicken
  10. Put in oven uncovered for about 40 minutes.
  11. Pull chicken out of dutch oven
  12. bring dutch oven to stove top and reduce sauce until thick.
  13. Remove dutch oven from heat and let cool for a minute.
  14. Add one of cold tablespoon of butter at a time while whisking to emulsify.
  15. Serve chicken smothered in sauce and blue cheese crumbles.

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