Braised Chicken Thighs and Vegetables
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Braised Chicken Thighs and Vegetables
Description
This recipe starts by seasoning and searing chicken thighs in olive oil until both sides develop a golden brown crust. Excess fat is drained leaving enough to sauté the sliced onions and carrots briefly, then garlic is added for aromatic depth. White wine and chicken broth are poured in, along with half the fresh thyme and rosemary to build the braising liquid.
Chunked potatoes are added next, and the mixture is seasoned with salt and pepper before the chicken returns to the pan, partially submerged in the liquid. The dish finishes cooking covered in a 400°F oven, allowing the flavors to meld and the chicken to become tender while vegetables soak up the savory broth. Fresh herbs and parsley are added for brightness before serving.
The resulting dish offers crispy chicken skin atop meltingly tender meat with accompanying vegetables softened but holding shape. The broth can be thickened slightly with cornstarch slurry if a richer sauce is desired. It can be served as a standalone one-pot meal or with crusty bread to soak up the juices.
Alternatives include using skinless thighs or substituting extra broth for the wine if preferred, maintaining flexibility in flavor or dietary preferences.
Ingredients
- 6 chicken thigh about 2 1/2 lbs, bone-in, skin-on
- salt and pepper
- 1 1/2 Tbsp olive oil
- 1 medium yellow onion sliced
- 1 1/2 Tbsp minced garlic (4 cloves)
- 2/3 cup dry white wine
- 1 3/4 cups chicken broth plus more as desired, low-sodium
- 2 lbs potato or yellow potatoes, cut into 1 1/4-inch pieces, red
- 1 1/4 lbs carrot cut into 3/4-inch thick slices (wider carrots work best
- 1 Tbsp thyme fresh leaves
- 1 Tbsp minced rosemary fresh
- 2 Tbsp minced parsley
- 1 Tbsp cornstarch mixed with 1 Tbsp water (optional to thicken sauce)
Instructions
- Preheat oven to 400 degrees, set oven rack in center (unless your oven browns quite well then move oven rack down a level).
- Heat olive oil in a 5-quart braiser or saute pan over medium-high heat.
- Dab chicken thighs dry with paper towels on both sides, and season both sides with salt and pepper.
- Place chicken thighs in braiser spacing evenly apart. Let sear until golden brown on bottom, about 5 minutes. Turn and sear 5 minutes longer. Transfer to a plate.
- If theres an excessive amount of fat you can carefully drain some off, you want about 1 1/2 Tbsp remaining.
- Reduce burner temperature to medium. Add onions and carrots and saute 3 minutes. Add garlic and saute 1 minute longer.
- Carefully pour in white wine. Then pour in chicken broth and add half of the thyme and rosemary.
- Add potatoes, season mixture with salt and pepper to taste then toss mixture.
- Add chicken thighs to mixture only slightly submerging the bottom portion. Season thighs with remaining half of the thyme and rosemary.
- Transfer to the oven and bake uncovered until chicken is cooked through and vegetables are tender, about 40 minutes.
- During the last 5 minutes of cooking (about 35 minute mark) if you want to thicken the sauce then remove braiser from oven, lift thighs to a plate. Stir in cornstarch + water mixture, place thighs back over. Bake the additional 5 minutes.
- Sprinkle with parsley before serving.
Notes
- Skinless, bone-in chicken thighs can be used by omitting the skin before cooking and adjusting cooking time accordingly.
- Replace white wine with additional low-sodium chicken broth if desired.
- Using homemade chicken broth can enhance depth of flavor if available.
User Reviews
Overall Rating
5
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