Braised Chicken with Red Potatoes and Tarragon Broth
Elevate your weeknight dinner game with this comforting and aromatic Braised Chicken with Red Potatoes and Tarragon Broth. Succulent, golden-browned bone-in chicken thighs are nestled alongside tender red potatoes and simmered in a rich, flavor-packed broth infused with dry white wine, fresh tarragon, and a hint of lemon. The addition of sautéed onions, carrots, and garlic creates a rustic base, while a final flourish of fresh parsley adds brightness to the dish. Perfectly braised in an oven-safe skillet or Dutch oven, this one-pot meal is both hearty and elegant, making it an ideal choice for casual family dinners or intimate gatherings. Serve warm in shallow bowls, generously ladling the herby broth over the top for an irresistible medley of textures and flavors.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 4 cloves garlic cloves, minced
- 3 cups chicken broth
- 1 cup dry white wine
- 1.5 pounds small red potatoes, halved
- 2 tablespoons fresh tarragon leaves, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Preheat the oven to 350°F (175°C).
Season the chicken thighs on both sides with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden brown. Flip and sear the other side for another 3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the butter to the skillet. Once melted, add the diced onion and carrots. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and white wine, scraping the bottom of the skillet with a wooden spoon to deglaze. Bring the liquid to a simmer.
Nestle the seared chicken thighs back into the skillet, skin-side up, along with the halved red potatoes. Sprinkle with 1 tablespoon of tarragon and the remaining 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Braise for 40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender.
Carefully remove the skillet from the oven. Stir in the remaining 1 tablespoon of tarragon, parsley, and lemon juice. Adjust seasoning with additional salt and pepper if needed.
Serve the braised chicken and potatoes in shallow bowls, spooning the tarragon broth over the top. Enjoy while warm.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 50% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.8 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1463 mg | 31% | |
*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.
