Description
This flavorful Braised Chicken Thighs and Vegetables recipe features tender, golden-browned chicken thighs slow-cooked with red potatoes, carrots, and aromatic herbs in a savory white wine and chicken broth sauce. The dish is perfect for a comforting family meal with a perfectly balanced mix of protein and vegetables.
Ingredients
Units
Scale
Chicken and Seasoning
- 6 bone-in, skin-on chicken thighs (about 2 1/2 lbs)
- Salt and pepper, to taste
- 1 1/2 Tbsp olive oil
Vegetables and Aromatics
- 1 medium yellow onion, sliced
- 1 1/2 Tbsp minced garlic (4 cloves)
- 2 lbs red or yellow potatoes, cut into 1 1/4-inch pieces
- 1 1/4 lbs carrots, cut into 3/4-inch thick slices
Liquids and Herbs
- 2/3 cup dry white wine (or additional chicken broth)
- 1 3/4 cups low-sodium chicken broth, plus more as desired
- 1 Tbsp fresh thyme leaves, divided
- 1 Tbsp minced fresh rosemary, divided
- 2 Tbsp minced parsley, for garnish
Optional
- 1 Tbsp cornstarch mixed with 1 Tbsp water (to thicken sauce)
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 400°F (200°C) and position the oven rack in the center unless your oven tends to brown food well, in which case place the rack one level lower.
- Sear the Chicken: Heat the olive oil in a 5-quart braiser or sauté pan over medium-high heat. Pat the chicken thighs dry with paper towels and season them liberally with salt and pepper on both sides. Place the chicken thighs evenly spaced in the hot braiser and sear without moving for about 5 minutes until the bottom is golden brown. Flip and sear the other side for another 5 minutes. Remove the chicken and set aside on a plate.
- Sauté Vegetables: If there is excess fat in the pan, carefully drain some, leaving about 1 1/2 tablespoons. Reduce the heat to medium. Add the sliced onion and carrots to the pan and sauté for 3 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add Liquids and Herbs: Carefully pour in the white wine, allowing it to deglaze the pan. Then add the chicken broth along with half of the fresh thyme and rosemary. Stir to combine.
- Add Potatoes and Season: Add the cut potatoes to the pan and season the mixture with salt and pepper to taste. Toss gently to combine all ingredients.
- Return Chicken to Braiser: Nestle the browned chicken thighs back into the vegetable mixture, submerging only the bottom portion. Sprinkle the remaining thyme and rosemary on top of the chicken.
- Bake in Oven: Transfer the braiser uncovered to the preheated oven and bake for about 40 minutes or until the chicken is cooked through and the vegetables are tender.
- Optional Sauce Thickening: At around the 35-minute mark, if you wish to thicken the sauce, remove the braiser from the oven and carefully lift the chicken thighs onto a plate. Stir in the cornstarch and water mixture into the sauce, then return the chicken to the braiser. Bake an additional 5 minutes uncovered.
- Garnish and Serve: Remove from the oven, sprinkle with freshly minced parsley, and serve hot for a hearty and comforting meal.
Notes
- You can use skinless, bone-in chicken thighs if preferred by removing the skin before cooking. Follow the same searing and baking method, covering with lid during baking.
- If white wine is unavailable or undesired, substitute with additional chicken broth, preferably homemade for best flavor.
- Adjust salt and pepper seasoning according to taste preferences, especially when using low-sodium broth.
- Wider carrots work best for even cooking and texture.
