Description
This flavorful recipe features succulent bone-in, skin-on chicken thighs braised along with hearty vegetables like red potatoes and carrots in a savory white wine and herb-infused broth. The method creates tender meat with a rich sauce perfect for a comforting family dinner.
Ingredients
Units
Scale
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 (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
Liquids and Herbs
- 2/3 cup dry white wine (or additional chicken broth as substitute)
- 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 (for garnish)
Optional Sauce Thickener
- 1 Tbsp cornstarch mixed with 1 Tbsp water
Instructions
- Preheat Oven: Set your oven to 400°F and position the oven rack in the center for even cooking, unless your oven browns quickly, in which case place the rack one level down.
- Sear Chicken Thighs: Heat olive oil in a 5-quart braiser or large sauté pan over medium-high heat. Pat chicken thighs dry with paper towels, season both sides with salt and pepper. Place thighs skin-side down in the braiser spaced evenly and sear until golden brown, about 5 minutes per side. Remove chicken and set aside on a plate.
- Sauté Vegetables: Reduce heat to medium. If there is excess fat, drain until about 1 1/2 Tbsp remains. Add sliced onions and carrots, sauté for 3 minutes, then add minced garlic and cook for an additional minute until fragrant.
- Deglaze and Add Broth: Carefully pour in the white wine, scraping up any browned bits from the pan. Add chicken broth and half of the thyme and rosemary. Stir to combine.
- Add Potatoes and Season: Toss in the chopped potatoes and season the mixture with salt and pepper to taste. Mix gently to incorporate all ingredients.
- Return Chicken to Pan: Nestle the chicken thighs back into the braiser so they are partially submerged in the liquid. Sprinkle the remaining thyme and rosemary over the chicken.
- Bake: Transfer the braiser to the preheated oven and bake uncovered for approximately 40 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
- Optional Sauce Thickening: At about 35 minutes into baking, if you prefer a thicker sauce, remove the braiser from the oven. Carefully lift the chicken thighs out onto a plate, stir in the cornstarch and water mixture into the liquid, then return the chicken thighs on top and bake for an additional 5 minutes.
- Garnish and Serve: Sprinkle minced parsley over the finished dish before serving to add freshness and color.
Notes
- You can use skinless, bone-in chicken thighs if preferred. Dry and sear them the same way, then place over the vegetables and cover with the lid while baking.
- If you prefer to avoid white wine, substitute with additional chicken broth. Homemade broth works best if available.
- Wider carrots make for better texture when sliced thicker as recommended.
- Make sure to pat chicken dry well before searing to achieve a nice golden crust.
- Adjust seasoning according to your taste, especially the salt to balance flavors.
