Description
This Braised Chicken Thighs and Vegetables recipe features tender, golden-brown chicken thighs braised with flavorful vegetables and fresh herbs in a savory white wine and chicken broth sauce. The dish is baked to perfection, creating a comforting and hearty meal perfect for family dinners.
Ingredients
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 (about 4 cloves)
- 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)
Liquids and Herbs
- 2/3 cup dry white wine
- 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
Optional
- 1 Tbsp cornstarch mixed with 1 Tbsp water (for thickening sauce)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and position the oven rack in the center, or lower if your oven tends to brown food quickly.
- Heat Oil: In a 5-quart braiser or sauté pan, heat 1 1/2 tablespoons of olive oil over medium-high heat until shimmering.
- Prepare Chicken: Pat the chicken thighs dry with paper towels on both sides to ensure a good sear, then season generously with salt and pepper.
- Sear Chicken: Place the chicken thighs in the hot braiser, spacing them evenly. Let them sear undisturbed until the bottoms are golden brown, about 5 minutes. Flip and sear the other side for an additional 5 minutes. Remove the chicken to a plate.
- Manage Fat: If there is an excessive amount of fat rendered, carefully drain some off, leaving about 1 1/2 tablespoons in the pan for flavor.
- Sauté Vegetables: Reduce heat to medium. Add sliced onions and carrots to the braiser and sauté for about 3 minutes until they start to soften. Add minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
- Deglaze and Add Broth: Pour in the dry white wine carefully to deglaze the pan, scraping up any browned bits. Follow with the chicken broth, and add half of the fresh thyme and rosemary, stirring to combine.
- Add Potatoes and Season: Add the potatoes to the mixture, season with salt and pepper to taste, and toss all the vegetables gently to coat with the broth and herbs.
- Combine Chicken and Veggies: Nestle the seared chicken thighs back into the braiser, submerging only the bottom portions into the liquid. Sprinkle the remaining thyme and rosemary over the chicken.
- Bake: Transfer the braiser uncovered to the preheated oven. Bake for about 40 minutes until the chicken is fully cooked through and the vegetables are tender.
- Optional Sauce Thickening: At around the 35-minute mark, if you prefer a thicker sauce, remove the braiser from the oven. Lift the chicken thighs onto a plate. Stir in the cornstarch and water mixture into the braising liquid, then return the chicken to the pan and place back in the oven for an additional 5 minutes.
- Garnish and Serve: Remove from oven, sprinkle the dish with fresh minced parsley, and serve warm.
Notes
- Ensure chicken thighs are dried before searing for a crispy, golden skin.
- If you do not have a braiser, use a wide, oven-safe skillet or Dutch oven.
- Use low-sodium chicken broth to better control the salt levels in the dish.
- For a wine substitute, use additional chicken broth or white grape juice, but the flavor will be slightly different.
- Cut vegetables uniformly to ensure even cooking.
- Feel free to add other root vegetables like parsnips or turnips for variation.
- To make the sauce thicker without cornstarch, simmer the braising liquid on the stovetop until reduced.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
