My recipe requires simmering boneless chicken thighs for 30 minutes after browning. I'd rather finish them in the oven. How long and what temperatur

Chicken thighs

  • 1185 views
  • 3 Comments

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
SMSF
SMSF May 25, 2016

Assuming there's enough liquid to keep the chicken moist (not necessarily covered in liquid), I'd go with 325 degrees F for 25-30 minutes. Preheat your oven. After browning the chicken, add whatever liquid the recipe requires and bring to a boil, then pop it in the oven to finish cooking.

Review our Code of Conduct
Don't send me emails about new comments
pierino
pierino May 25, 2016

Remember that whatever method you are using the technique is still a braise. You need to keep the liquid at a steady simmer. No two ovens are calibrated exactly equally. Doneness is determined by the internal temperature which for chicken should be 150F when probing the thigh meat.

Loretta
Loretta May 25, 2016

Thank you. I didn't know how the two would equate.

Showing 1 out of 1 Comments Back to top
Recommended by Food52