Servings
Font
Back
5.0 from 18 votes

Braised Chicken Thighs and Vegetables

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 6
Course: Main Course
Cuisine: American

Ingredients

  • 6 bone-in, skin-on chicken thighs* (about 2 1/2 lbs)
  • 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 low-sodium chicken broth, plus more as desired
  • 2 lbs red potatoes or yellow potatoes, cut into 1 1/4-inch pieces
  • 1 1/4 lbs carrots, cut into 3/4-inch thick slices (wider carrots work best)
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp minced fresh Rosemary
  • 2 Tbsp minced parsley
  • 1 Tbsp cornstarch mixed with 1 Tbsp water (optional to thicken sauce)

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees, set oven rack in center (unless your oven browns quite well then move oven rack down a level).
  2. Heat olive oil in a 5-quart braiser or saute pan over medium-high heat.
  3. Dab chicken thighs dry with paper towels on both sides, and season both sides with salt and pepper.
  4. 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.
  5. If theres an excessive amount of fat you can carefully drain some off, you want about 1 1/2 Tbsp remaining.
  6. Reduce burner temperature to medium. Add onions and carrots and saute 3 minutes. Add garlic and saute 1 minute longer.
  7. Carefully pour in white wine. Then pour in chicken broth and add half of the thyme and rosemary.
  8. Add potatoes, season mixture with salt and pepper to taste then toss mixture.
  9. Add chicken thighs to mixture only slightly submerging the bottom portion. Season thighs with remaining half of the thyme and rosemary.
  10. Transfer to the oven and bake uncovered until chicken is cooked through and vegetables are tender, about 40 minutes.
  11. 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.
  12. Sprinkle with parsley before serving.

Notes

  • *This can also be made with skinless, bone-in thighs if you don't care for eating the chicken skin. If doing so just remove the skin before cooking. Dry and sear the thighs as directed above then set the thighs over the vegetable mixture. Cover with the braiser lid and bake as directed.
  • **If you don't want to use white wine more chicken broth can be substituted. Homemade is best if you've got some in the fridge or freezer.