Braised Chicken Thighs With Vegetables

What is Braised Chicken?

The method of braising chicken is first browning it in a braiser, saute pan or pot then it’s submerged in some sort of liquid such as wine or broth. From there it’s either simmered low and slow on the stove or oven baked until chicken is cooked through and tender. Here I’ve used a few not so traditional changes, such as not fully submerging the chicken in liquid and baking the dish uncovered. Why do this? Because why make chicken thighs with skin if the skin is not going to be deliciously crispy? It’s perfect this way, trust me! This is a simple, one pan, deliciously seasoned dinner that you’ll want to make time and time again all year round!

Braised Chicken and Vegetables Recipe Ingredients

6 bone-in, skin-on chicken thighs (about 2 1/2 lbs) Salt and pepper 1 1/2 Tbsp olive oil 1 medium yellow onion, sliced 1 1/2 Tbsp minced garlic (4 cloves) 2/3 cup dry white wine 1 3/4 cups low-sodium chicken broth, plus more as desired 2 lbs red potatoes, cut into 1 1/4-inch pieces 1 1/4 lbs carrots, cut into 3/4-inch thick slices (wider carrots work best) 1 Tbsp fresh thyme leaves 1 Tbsp minced fresh rosemary 2 Tbsp minced fresh parsley 1 Tbsp cornstarch mixed with 1 Tbsp water (optional to thicken sauce)

How to Make Braised Chicken and Vegetables

How to Thicken the Pan Sauce

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 or until thighs are cooked through and vegetables are tender.

What to Serve with Braised Chicken

The great thing about this dish is that it’s basically a meal in one since we’ve included two vegetables so it really doesn’t need much else. But here a few ideas for serving suggestions:

Kale Salad No knead bread Spinach Salad Steamed or roasted vegetables such as asparagus, broccoli or green beans.