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Braised Chicken Thighs and Vegetables
Homestyle Braised Chicken Thighs with Vegetables - It's such a cozy dish made with tender potatoes, nutritious carrots, protein-rich chicken thighs and a
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
📝 Preparation Steps
1
Preheat oven to 400 degrees, set oven rack in center (unless your oven browns quite well then move oven rack down a level).
2
Heat olive oil in a 5-quart braiser or saute pan over medium-high heat.
3
Dab chicken thighs dry with paper towels on both sides, and season both sides with salt and pepper.
Salt (and pepper)
4
Place chicken thighs in braiser spacing evenly apart. Let sear until golden brown on bottom, about ⏱️ 5 minutes. Turn and sear ⏱️ 5 minutes longer. Transfer to a plate.
5
If theres an excessive amount of fat you can carefully drain some off, you want about 1 1/2 Tbsp remaining.
6
Reduce burner temperature to medium. Add onions and carrots and saute ⏱️ 3 minutes. Add garlic and saute ⏱️ 1 minute longer.
7
Carefully pour in white wine. Then pour in chicken broth and add half of the thyme and rosemary.
8
Add potatoes, season mixture with salt and pepper to taste then toss mixture.
Salt (and pepper)
9
Add chicken thighs to mixture only slightly submerging the bottom portion. Season thighs with remaining half of the thyme and rosemary.
10
Transfer to the oven and bake uncovered until chicken is cooked through and vegetables are tender, about ⏱️ 40 minutes.
11
During the last ⏱️ 5 minutes of cooking (about ⏱️ 35 minute mark) if you want to thicken the sauce then remove braiser from oven, lift thighs to a plate. Stir in cornstarch + water mixture, place thighs back over. Bake the additional ⏱️ 5 minutes.
cornstarch (mixed with 1 Tbsp water (optional to thicken sauce))1 Tbsp
12
Sprinkle with parsley before serving.
minced parsley2 Tbsp
Nutrition Facts
calories
556 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
6 g
sugar Content
8 g
sodium Content
243 mg
protein Content
31 g
trans Fat Content
1 g
cholesterol Content
157 mg
carbohydrate Content
39 g
saturated Fat Content
8 g
unsaturated Fat Content
18 g
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