Robust Winter Chicken Dish
Warm your soul with this Robust Winter Chicken Dish—a hearty, one-pot meal that's perfect for cozy evenings. Featuring crispy, golden bone-in chicken thighs nestled atop a medley of tender carrots, parsnips, and baby potatoes, this dish is infused with the deep, savory flavors of garlic, fresh rosemary, thyme, and dry white wine. A touch of butter melts into the rich pan sauce, adding a luxurious finish to this rustic winter recipe. Ready in just over an hour, it's an easy yet impressive option for weeknight dinners or special gatherings. Bursting with seasonal vegetables and comforting aromas, this oven-roasted chicken dish will quickly become your go-to for cold-weather comfort.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 300 grams baby potatoes, halved
- 3 large garlic cloves, minced
- 2 cups chicken stock
- 0.5 cups dry white wine
- 2 pieces fresh rosemary sprigs
- 3 pieces fresh thyme sprigs
- 1 piece bay leaf
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with a paper towel and season both sides evenly with 1 teaspoon of salt and the black pepper.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes, or until the skin is golden and crispy. Flip and cook the other side for an additional 2-3 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened, then add the garlic and cook for 1 more minute.
Add the chopped carrots, parsnips, and halved baby potatoes to the skillet. Stir to coat the vegetables in the oil and chicken drippings, cooking for 5 minutes until slightly softened.
Pour in the white wine, scraping the bottom of the pan to release any brown bits. Let the wine simmer for 2 minutes to reduce slightly.
Stir in the chicken stock, rosemary, thyme, and bay leaf. Bring the mixture to a gentle simmer.
Nestle the seared chicken thighs back into the skillet on top of the vegetables, skin-side up.
Transfer the skillet to the preheated oven and roast for 40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender.
Remove the skillet from the oven and carefully discard the bay leaf and herb sprigs. Stir in the butter to enrich the sauce.
Serve the chicken and vegetables warm, spooning the flavorful sauce over the top. Enjoy your robust winter chicken dish!
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 9.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1177 mg | 25% | |
*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.
