Store-bought salsa gets a glow-up in this easy braised chicken recipe. Chicken thighs are browned until crispy, then baked in a salsa verde and white wine sauce until tender all the way through. Topped with cilantro and avocado, this dish is as fresh as it is easy to make! This content is intended solely for users of legal drinking age. Drink responsibly.
Cook Time
35 minutes
Total Time
1 hr 5 min
Yield
4 servings
Ingredients
6 bone-in, skin-on chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
½ cup white wine (120 mL)
3 cups store bought salsa verde (375 g)
2 ripe avocados, pitted, peeled, and cubed
¼ cup fresh cilantro (10 g)
warmed tortilla, for serving (optional)
Nutrition Info
Calories 905
Fat 67g
Carbs 21g
Fiber 5g
Sugar 0g
Protein 48g
How to Make It
1. Step
Preheat the oven to 400°F (200°C).
2. Step
Season the chicken thighs all over with salt and pepper. Working in batches if necessary, arrange the thighs skin-side down in a cold, large oven-proof skillet. Place the skillet over medium heat and cook the chicken thighs, undisturbed, until the skin is golden brown and the thighs naturally release from the skillet, 12–15 minutes. Using tongs, transfer the thighs to paper towels.
3. Step
Pour the wine and salsa verde into the skillet and stir to combine with the rendered fat and scrape up any browned bits from the bottom of the pan, then remove the skillet from the heat. Return the thighs to the skillet, skin-side up, so they are half submerged in the sauce. Transfer the skillet to the oven and bake until the chicken is cooked through and tender and the sauce has reduced and thickened, about 30 minutes.
4. Step
Remove the skillet from the oven, scatter the cubed avocados evenly around the chicken in the sauce, and let the chicken rest in the sauce for 10 minutes.
5. Step
Sprinkle with the cilantro and serve with tortillas on the side, if desired.