Braised Chicken
Tender, flavorful, and irresistibly comforting, this Braised Chicken recipe is the perfect one-pot meal for weeknights or special occasions. Juicy chicken thighs are seared to golden perfection, then slow-cooked in a rich, aromatic sauce made with chicken broth, dry white wine, garlic, and a medley of vegetables like carrots, celery, and onion. Infused with the earthy flavors of dried thyme and a hint of bay leaf, the dish is finished with a sprinkle of fresh parsley for a bright, herbaceous touch. Ready in just over an hour, this hearty, savory recipe pairs beautifully with creamy mashed potatoes or crusty bread to soak up the luscious sauce. Whether you’re craving comfort food or a gourmet-inspired dinner, this Braised Chicken delivers exceptional flavor and ease in every bite. Keywords: braised chicken recipe, one-pot chicken dinner, chicken thigh dinner, comfort food, slow-cooked chicken.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 0.5 cup dry white wine
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat olive oil in a large Dutch oven or heavy skillet over medium-high heat.
Add the chicken thighs skin-side down and sear until golden brown, about 5-6 minutes on each side. Transfer the chicken to a plate and set aside.
In the same pot, add the chopped onion, sliced carrots, and sliced celery. Sauté the vegetables for about 5 minutes until they start to soften.
Add the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth and white wine, scraping up any brown bits from the bottom of the pot.
Stir in the dried thyme and add the bay leaf. Bring the mixture to a simmer.
Return the chicken thighs to the pot, skin-side up, and cover the pot with a lid.
Reduce the heat to low and let the chicken braise for about 45 minutes or until the chicken is tender and cooked through.
Remove the bay leaf and discard it.
Sprinkle the chopped fresh parsley over the chicken before serving.
Serve the braised chicken hot, over mashed potatoes or with slices of crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4426 mg | 192% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 13.0 g | ||
| Protein | 193.5 g | 387% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 315 mg | 24% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3638 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
