Description
Braised Chicken Thighs with Potatoes and Carrots is a hearty, comforting dish where chicken is seared and then slowly cooked with vegetables in a flavorful broth until tender and rich in flavor.
Ingredients
Units
Scale
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 onion, sliced
- 3 cloves garlic, minced
- 3 medium potatoes, cut into chunks
- 3 carrots, peeled and sliced
- 1 cup chicken broth
- 1/2 cup dry white wine (or additional broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon tomato paste
- 1 bay leaf
- Chopped fresh parsley for garnish (optional)
Instructions
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear chicken thighs skin-side down until browned, about 5 minutes per side. Remove and set aside.
- In the same pot, sauté onions until softened, about 3 minutes. Add garlic and cook for 1 minute.
- Stir in tomato paste, then add potatoes and carrots. Cook for 2–3 minutes, stirring to coat.
- Pour in chicken broth and wine, then add thyme, rosemary, and bay leaf. Stir to combine.
- Return the chicken to the pot, skin-side up. Bring to a simmer, then reduce heat to low, cover, and cook for 35–40 minutes until chicken is cooked through and vegetables are tender.
- Uncover and simmer for another 5–10 minutes to reduce sauce slightly, if desired.
- Discard bay leaf, garnish with chopped parsley, and serve hot.
Notes
- For a thicker sauce, mash a few potatoes into the broth at the end.
- You can substitute boneless chicken thighs, but reduce cooking time slightly.
- Add celery or parsnips for more veggie variety.
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 450
- Sugar: 5g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 140mg