Braised Chicken Thighs with Carrots and Potatoes
Tender, juicy, and bursting with comfort, these braised chicken thighs with carrots and potatoes make the ultimate one-pan meal. Perfectly seared bone-in, skin-on chicken thighs are simmered in a savory blend of chicken broth, dry white wine, and fragrant aromatics like garlic, onion, and fresh thyme. The addition of sweet carrots and buttery baby potatoes ensures a complete meal that’s as hearty as it is wholesome. The dish is finished with a touch of butter for velvety richness and a sprinkle of fresh parsley for a bright, herbaceous garnish. This recipe is an easy yet elegant dinner option that’s ideal for cozy family meals or impressive entertaining. Keywords: braised chicken thighs, one-pot meals, chicken and vegetables, comfort food recipes, easy dinner ideas.
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Recipe Information
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 4 carrots, peeled and cut into chunks
- 1 pound baby potatoes, halved
- 2 cups chicken broth
- 0.5 cup dry white wine
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Once the oil is hot, place the chicken thighs skin-side down in the pan and sear for 4-5 minutes until golden brown. Flip and sear the other side for another 2-3 minutes. Remove the chicken and set aside.
Add the diced onion to the pan and sauté for 3-4 minutes until softened, scraping up any browned bits from the bottom of the pan.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the carrots and baby potatoes to the pan, stirring to coat them in the aromatics and oil.
Pour in the chicken broth and white wine, then add the thyme sprigs and bay leaf.
Return the chicken thighs to the pan, nestling them among the vegetables. Ensure the liquid comes about halfway up the sides of the chicken.
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pan with a lid and braise for 45 minutes, occasionally spooning some of the liquid over the chicken.
After 45 minutes, remove the lid and stir in the butter to enrich the sauce. Check that the chicken is tender and the vegetables are cooked through.
Discard the thyme sprigs and bay leaf. Adjust seasoning with additional salt and pepper, if needed.
Serve the chicken, vegetables, and broth in shallow bowls, garnished with fresh parsley.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.2 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 1295 mg | 28% | |
*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.
