Country Braised Chicken
Rustic and comforting, Country Braised Chicken is the perfect one-pot meal that brings hearty flavors to the table. This classic recipe features tender, bone-in chicken thighs simmered to perfection in a rich broth infused with dry white wine, aromatic herbs like thyme and rosemary, and a medley of hearty vegetables including carrots, celery, and onion. With a cooking method that melds the ingredients into a flavorful harmony, this dish produces fork-tender chicken and a luscious, savory sauce that’s perfect for soaking up with crusty bread, creamy mashed potatoes, or fluffy rice. Ideal for cozy family dinners or special gatherings, this comforting braised chicken recipe pairs homestyle charm with gourmet flair. Enjoy the taste of the countryside in every bite!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 medium carrots, peeled and cut into chunks
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 1 cup dry white wine
- 2 cups chicken stock
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme sprigs
- 1 sprig fresh rosemary sprig
- 1 bay leaf
- 1 tablespoon all-purpose flour (optional, for thickening)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large Dutch oven or deep skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear for 4-5 minutes until golden brown. Flip and sear the other side for 2-3 minutes. Remove the chicken and set aside.
Reduce the heat to medium and add the butter to the pot. Once melted, stir in the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
Add the minced garlic to the pot and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly, enhancing its flavor.
Deglaze the pot by adding the white wine. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Simmer for 2-3 minutes until the wine reduces by half.
Pour in the chicken stock and add the thyme sprigs, rosemary sprig, and bay leaf. Stir to combine.
Return the seared chicken thighs to the pot, nestling them into the broth and vegetables.
Bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Cook for 60-75 minutes, or until the chicken is tender and cooked through.
If a thicker sauce is desired, mix the flour with a few tablespoons of the hot braising liquid to create a slurry. Stir this mixture back into the pot and simmer uncovered for an additional 5-10 minutes until the sauce thickens.
Remove the pot from heat and discard the thyme sprigs, rosemary sprig, and bay leaf.
Serve the braised chicken and vegetables in bowls with some of the broth, garnished with chopped parsley. Enjoy with crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
3128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.9 g | 276% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 26.2 g | ||
| Protein | 196.0 g | 392% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3728 mg | 79% | |
*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.
