Braised Herb Chicken Thighs with Potatoes
Discover the ultimate comfort dinner with this Braised Herb Chicken Thighs with Potatoes recipe—an irresistibly savory one-pot meal that combines golden, crispy chicken thighs with tender baby potatoes and perfectly cooked carrots. Infused with the earthy flavors of fresh thyme, rosemary, and a hint of garlic, this dish is slow-simmered in a luscious broth with the option of white wine for added depth. Ready in just over an hour, this hearty and flavorful dish is perfect for a cozy weeknight dinner or an elegant meal to impress guests. Serve it straight out of the skillet with a garnish of fresh parsley for a rustic, home-cooked experience that tastes as though it came straight from a countryside kitchen. Keywords: braised chicken, herb chicken, chicken thighs with potatoes, one-pot meal, hearty chicken dinner.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion (sliced)
- 4 cloves Garlic cloves (minced)
- 2 cups Chicken broth
- 0.5 cups Dry white wine (optional)
- 1.5 pounds Baby gold potatoes (halved)
- 3 medium Carrots (cut into chunks)
- 6 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 pieces Bay leaves
- 1 tablespoon Unsalted butter
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and cook for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 2-3 minutes. Remove the chicken from the skillet and set it aside.
Drain excess fat from the skillet, leaving about 1 tablespoon. Add the sliced onions and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the pan by adding the white wine (if using) and scraping up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes. If not using wine, proceed with the next step.
Pour in the chicken broth and bring it to a simmer. Add the halved potatoes, carrots, thyme, rosemary, and bay leaves. Season with the remaining 1/2 teaspoon of salt.
Return the chicken thighs to the skillet, skin-side up, making sure they sit on top of the vegetables. Reduce the heat to low, cover, and let simmer for 35-40 minutes until the chicken is tender and the potatoes are fully cooked.
Uncover the skillet and increase the heat to medium-high. Add the butter, stirring it into the broth. Let the sauce reduce slightly for 5 minutes.
Remove the skillet from the heat. Discard the thyme, rosemary, and bay leaves. Garnish with chopped parsley and serve hot.
Nutrition Facts
Calories |
2962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.9 g | 232% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 5571 mg | 242% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 21.7 g | ||
| Protein | 187.1 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 5884 mg | 125% | |
*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.
