Kombucha Braised Chicken Thighs
Tangy raw kombucha serves as a bright acidic braising liquid that tenderizes chicken thighs while infusing them with complex fermented flavor. It is an unexpected but deeply satisfying dinner where the kombucha acts as both a tenderizer and a gut-nourishing base.
Succulent bone-in chicken thighs slowly braised in ginger kombucha with garlic and fresh thyme.
Nutrition per serving
Ingredients
Protein
Fermented
Aromatics
Herbs
Fat
Instructions
Sear the Chicken
Pat chicken thighs completely dry with paper towels and season generously with salt and pepper. Heat olive oil in a heavy oven-safe skillet over medium-high heat and sear skin-side down for 6 to 7 minutes until deeply golden.
Build the Braise
Flip the chicken and remove from the pan. Add sliced onion and smashed garlic to the drippings and cook for 3 minutes until softened. Pour in the kombucha and scrape up any browned bits from the bottom.
Braise in the Oven
Nestle the chicken thighs back into the pan skin-side up, add thyme sprigs, and transfer to a 375 degree Fahrenheit oven. Braise uncovered for 35 to 40 minutes until the chicken is cooked through and the skin is crispy.
Rest and Serve
Remove the pan from the oven and let the chicken rest for 5 minutes. Spoon the braising juices over each thigh before serving alongside roasted vegetables or crusty sourdough bread.
Substitutions
Common mistakes
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