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One Pot Braised Chicken with vegetables.
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5 from 3 votes

One-Pot Braised Chicken

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.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 561kcal
Author: Chula King

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) Honey Gold baby potatoes, quartered (See Tip 2)
  • 2 ½ cups (12-ounces) baby carrots (See Tip 3)
  • 1 Tablespoon all-purpose flour
  • 1 teaspoon paprika (See Tip 4)
  • ¼ teaspoon dried thyme
  • ¼ cup (2-ounces) white wine (See Tip 5)
  • 1 ½ cups (12-ounces) 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 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, another 5 to 6 minutes. Remove the chicken thighs from the Dutch oven.
  • Add the onion to the Dutch oven; stir, scraping up bits from the bottom of the pan. Add the potatoes, carrots, salt and pepper; stir to combine. Cook for about 5 minutes. (See Tip 1)
  • Add the flour, paprika and dried thyme. 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; the browned chicken, skin side up on top of the vegetables. Cover and bake in a preheated 350°F oven for 40 minutes or until the potatoes and carrots are done.
  • If desired, garnish with minced parsley or chives. Serve.
  • Yield: 4 servings (See Tip 7)

Notes

  1. 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.
  2. 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.
  3. You can substitute peeled and sliced carrots for the baby carrots.
  4. I used regular paprika, not smoked paprika.
  5. I used Chardonnay for the wine. If desired, you can substitute an additional ¼ cup of chicken broth for the wine.
  6. I used low sodium chicken broth. However, you can use regular chicken broth. Taste carefully for the salt level of the sauce.
  7. 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