One-Pot Braised Chicken Thighs with Vegetables
One-Pot Braised Chicken is an amazing recipe that's simple to make and oh so good! In addition to tender chicken thighs, this one-pot wonder is filled with potatoes and carrots cooked in an out-of-this-world sauce. This is definitely comfort food at its best.
Servings: 4 servings
Calories: 561kcal
Equipment
- Oven-proof braiser or Dutch oven with a lid
Ingredients
- 4 bone in, skin on chicken thighs, trimmed of excess fat
- Kosher salt and black pepper to taste (See Tip 1)
- 1 Tablespoon olive oil
- 1 cup finely chopped onion (1 medium)
- 3 cups (12 ounces, 340 grams) Honey Gold baby potatoes, quartered (See Tip 2)
- 2 ½ cups (12 ounces, 340 grams) baby carrots (See Tip 3)
- 1 Tablespoon all-purpose flour
- 1 teaspoon paprika (See Tip 4)
- ¼ teaspoon dried thyme
- ¼ cup (2 ounces, 57 grams) white wine (See Tip 5)
- 1 ½ cups (12 ounces, 340 grams) chicken broth (See Tip 6)
- Fresh minced parsley or chives for garnish (optional)
Instructions
- Preheat oven to 350°F.
- Season both sides of chicken thighs with salt and pepper. (See Tip 1)
- Heat 1 Tablespoon of olive oil in a medium braiser or Dutch oven over medium-high heat. Add the chicken thighs, skin side down. Cook until golden brown, 5 to 6 minutes. Turn and cook the other side until golden brown, about 5 to 6 minutes more. Remove the chicken thighs.
- Add the onion to the pan; stir, scraping up any bits from the bottom. Add the potatoes, carrots, salt, pepper, thyme, and paprika; stir to combine. Cook for about 5 minutes. (See Tip 1)
- Add the flour and stir to combine. Add the wine; stir and cook until the wine has evaporated, about one minute.
- Add the chicken broth; stir to combine. Bring to a boil, then add the browned chicken, skin-side up, on top of the vegetables. Cover and bake in a preheated 350°F oven for 40 minutes, uncovering during the last 10 minutes.
- If desired, garnish with minced parsley or chives. Serve.
- Yield: 4 servings (See Tip 7)
Video
Notes
- I used about ½ teaspoon of Kosher salt and ¼ teaspoon of black pepper for sprinkling on the chicken thighs. I added an additional ¼ teaspoon of Kosher salt and ¼ teaspoon of black pepper to the vegetables during cooking.
- You can substitute Yukon gold potatoes, baby red potatoes or red potatoes for the Honey Gold baby potatoes. I like to leave the potatoes unpeeled. However, if you prefer, you can peel the potatoes.
- You can substitute peeled and sliced carrots for the baby carrots.
- I used regular paprika, not smoked paprika.
- I used Chardonnay for the wine. If desired, you can substitute an additional ¼ cup of chicken broth for the wine.
- I used low sodium chicken broth. However, you can use regular chicken broth. Taste carefully for the salt level of the sauce.
- Leftovers, if any are delicious. Reheat in the microwave.
Nutrition
Calories: 561kcal | Carbohydrates: 45g | Protein: 30g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 213mg | Potassium: 1381mg | Fiber: 7g | Sugar: 7g | Vitamin A: 11151IU | Vitamin C: 40mg | Calcium: 74mg | Iron: 4mg
