Name: Braised Chicken Thighs with Root Vegetables and Fresh Herbs
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Rustic European
Ingredients: 6 bone-in, skin-on chicken thighs; Salt and black pepper to taste; 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 2 carrots, peeled and chopped; 2 parsnips, peeled and chopped; 2 potatoes, peeled and chopped; 1 turnip, peeled and chopped; 2 tablespoons tomato paste; 1 cup chicken broth; 1/2 cup dry white wine (optional); 1 teaspoon dried thyme or 1 tablespoon fresh thyme; 2 sprigs fresh rosemary; 2 tablespoons chopped fresh parsley (for garnish)

Description

Braised Chicken Thighs with Root Vegetables and Fresh Herbs is a rustic, one-pot meal where tender chicken simmers slowly with hearty vegetables and aromatic herbs for a deeply flavorful dish.

Ingredients

Scale

6 bone-in, skin-on chicken thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 potatoes, peeled and chopped
1 turnip, peeled and chopped
2 tablespoons tomato paste
1 cup chicken broth
1/2 cup dry white wine (optional)
1 teaspoon dried thyme or 1 tablespoon fresh thyme
2 sprigs fresh rosemary
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Preheat oven to 350°F (175°C).
Season chicken thighs generously with salt and pepper.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear chicken thighs skin-side down until browned, about 5 minutes. Flip and sear other side for 3 minutes. Remove and set aside.
In the same pot, sauté onion until translucent, about 3 minutes. Add garlic and cook for 1 minute more.
Stir in tomato paste and cook for 1–2 minutes. Add carrots, parsnips, potatoes, and turnip. Cook for another 3–4 minutes, stirring occasionally.
Pour in chicken broth and wine (if using). Add thyme and rosemary. Stir to combine.
Return chicken to the pot, skin-side up. Bring to a simmer, then cover and transfer to the oven.
Braise for 45–50 minutes, or until chicken is tender and vegetables are soft.
Remove from oven and discard rosemary sprigs. Garnish with fresh parsley and serve hot.

Notes

Substitute other root vegetables like sweet potatoes or rutabaga if desired.
Skip the wine and use more broth for an alcohol-free version.
For extra richness, add a tablespoon of butter before serving.
Delicious served with crusty bread or over mashed potatoes.

Nutrition

Serving Size: 1 1/2 thighs with vegetables
Calories: 520
Sugar: 5g
Sodium: 560mg
Fat: 32g
Saturated Fat: 9g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 38g
Cholesterol: 170mg