Braised Chicken Thighs

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Tender and juicy Braised Chicken Thighs are seasoned and pan seared, then baked with lightly sautéed vegetables in a delicious broth. This is the perfect warm and comforting family meal!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Keyword: braised chicken thighs recipe

Servings: People

Author: Alyssa Rivers

Ingredients

4 bone in chicken thighs
2 teaspoons salt
1 teaspoon pepper
2 teaspoons oregano
2 teaspoons thyme
2 tablespoons olive oil
½ yellow onion chopped
1 pound yellow, purple and red potatoes cut into 2 inch pieces
2 cups carrots peeled and cut into 1 inch slices
1 cup dry white wine
1 ½ cups chicken broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
¼ cup flour

Instructions

Preheat the oven to 375 degrees Fahrenheit. Pat the 4 bone in chicken thighs dry and season with 2 teaspoons salt, 1 teaspoon pepper, 2 teaspoons oregano, and 2 teaspoons thyme.
Heat 2 tablespoons olive oil in a large enamel-coated braiser over medium-high heat on the stove. Add the chicken thighs to the pot and sear the chicken for about 5 minutes on each side or until they are evenly browned. Remove the chicken from the pot.
Add ½ yellow onion, 1 pound yellow, purple and red potatoes, and 2 cups carrots to the pot and sauté until they have softened slightly and begun to brown.
To the pot carefully pour in 1 cup dry white wine and 1 ½ cups chicken broth. Add the chicken back into the pot along with the 2 sprigs fresh rosemary and 2 sprigs fresh thyme. The chicken should only be partially submerged.
Bake the chicken and vegetables uncovered for 30 to 40 minutes until the chicken is fully cooked and temping out to 165 degrees Fahrenheit. If the chicken is getting too dark, cover it with the lid to finish cooking.
To thicken the cooking liquid into a gravy, add the ¼ cup flour along with 1 cup of the cooking liquid to a bowl and whisk any lumps out. Pour the flour mixture into the pot and stir to combine.
Serve the chicken with the vegetables and gravy, and enjoy!

Nutrition

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