Braised Chicken Thighs with Vegetables
Ingredients
The chicken
-
6
pieces
bone-in, skin-on chicken thighs
-
2½
lbs
chicken thighs
-
Salt
to taste
salt
-
Pepper
to taste
pepper
The vegetables and aromatics
-
1½
Tbsp
olive oil
-
1
medium
yellow onion, sliced
-
1½
Tbsp
minced garlic
-
4
cloves
garlic
-
2/3
cup
dry white wine
-
1¾
cups
low-sodium chicken broth
-
2
lbs
red potatoes, cut into 1¼-inch pieces
-
1¼
lbs
carrots, cut into ¾-inch thick slices
-
1
Tbsp
fresh thyme leaves
-
1
Tbsp
minced fresh rosemary
-
2
Tbsp
minced fresh parsley
The sauce thickener (optional)
-
1
Tbsp
cornstarch
-
1
Tbsp
water
Instructions
- Preheat the oven to 400°F and set the oven rack in the center.
- Heat olive oil in a braiser or sauté pan over medium-high heat.
- Dry chicken thighs with paper towels and season with salt and pepper.
- Brown the chicken thighs for about 5 minutes on each side and then transfer to a plate.
- Reduce heat to medium and sauté onions and carrots for 3 minutes, then add garlic and sauté for 1 more minute.
- Pour in the white wine and chicken broth, adding half of the thyme and rosemary.
- Add potatoes, season with salt and pepper, and toss the mixture.
- Add the chicken thighs back to the mixture, slightly submerging them, and sprinkle with the remaining herbs.
- Bake uncovered for about 40 minutes until the chicken is cooked through and the vegetables are tender.
- If desired, to thicken the sauce, mix cornstarch and water, stir into the sauce, and bake for an additional 5 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
556
Total fat
29g
Total carbohydrates
39g
Total protein
31g
Sodium
243mg
Cholesterol
157mg
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