Braised Buffalo Chicken Thighs Recipe

Name: Braised Buffalo Chicken Thighs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 6 large skin-on, bone-in chicken thighs (about 2 1/2 pounds); 1/2 yellow onion, finely chopped; 1 celery stalk, finely chopped; 6 medium garlic cloves, minced; 2 chipotle chiles in adobo sauce, minced, plus 2 tablespoons adobo sauce from the can; 6 tablespoons tomato paste; 1 tablespoon firmly packed light brown sugar; 1/2 cup lager-style beer; 1/3 cup medium-spicy hot sauce, such as Franks RedHot; 1 tablespoon rice vinegar

Servings: persons

2 tablespoons vegetable oil
6 large skin-on, bone-in chicken thighs (about 2 1/2 pounds)
1/2 yellow onion, finely chopped
1 celery stalk, finely chopped
6 medium garlic cloves, minced
2 chipotle chiles in adobo sauce, minced, plus 2 tablespoons adobo sauce from the can
6 tablespoons tomato paste
1 tablespoon firmly packed light brown sugar
1/2 cup lager-style beer
1/3 cup medium-spicy hot sauce, such as Franks RedHot
1 tablespoon rice vinegar

1
Heat the oven to 375 degrees F and arrange a rack in the upper third.
2
Set a large cast-iron skillet or heavy oven-safe frying pan over high heat and add 1 tablespoon of the oil.
3
When the oil is hot but not smoking, add the chicken, skin-side down.
4
Leave the chicken undisturbed until the skin is crisp and browned, about 5 minutes.
5
Transfer the chicken to a plate and set aside.
6
Pour out the oil and discard it.
7
Set the skillet over medium-high heat and add the remaining oil.
8
When the oil is hot, add the onion and celery and saute until the onion just starts to brown, about 5 minutes (reduce the heat if it begins to brown sooner).
9
Add the garlic, chiles and adobo sauce, tomato paste, and brown sugar and cook, stirring, for about 2 minutes more.
10
Pour in the beer, hot sauce, and vinegar and stir, scraping up any browned bits from the bottom of the pan.
11
Add the browned chicken thighs to the sauce.
12
Use tongs to turn the pieces around in the sauce, making sure theyre coated.
13
Arrange the pieces skin-side up.
14
Transfer the skillet to the oven and bake until the chicken is tender and opaque throughout, about 30 minutes.
15
Transfer the cooked chicken with its sauce to a warmed serving platter or individual plates, with mashed or roasted potatoes.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 6 large skin-on, bone-in chicken thighs (about 2 1/2 pounds), 1/2 yellow onion, finely chopped, 1 celery stalk, finely chopped, and more.

Yes, Braised Buffalo Chicken Thighs Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!