Winter Chicken
Cozy up with this hearty and flavorful Winter Chicken recipe, a one-pan wonder that's perfect for cold-weather comfort food. Juicy, golden-crisp chicken thighs are nestled among a vibrant medley of seasonal root vegetables—including carrots, parsnips, and potatoes—simmered in a savory broth infused with fragrant thyme, rosemary, and a hint of garlic. The optional splash of dry white wine adds a subtle depth to the dish, elevating its warming, rustic flavors. Ready in just over an hour, this easy dish transitions effortlessly from an oven-safe skillet to your dinner table, making it an ideal meal for busy weeknights or relaxed weekend gatherings. Pair with crusty bread or rice to soak up the rich, aromatic sauce for a comforting meal that celebrates the heartiness of winter produce.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 medium parsnips
- 1 large Russet potato
- 4 large garlic cloves
- 2 cups chicken broth
- 0.5 cup dry white wine (optional)
- 4 thyme sprigs
- 2 rosemary sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs generously with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the chicken thighs, skin-side down, until golden-brown and crispy, about 5 minutes. Flip the thighs and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
While the chicken is searing, peel and chop the onion, carrots, parsnips, and potato into bite-sized pieces. Mince the garlic cloves.
Add the chopped onion, carrots, parsnips, and potato to the skillet. Sauté for 5 minutes, stirring occasionally, until the vegetables are slightly softened and golden.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Deglaze the skillet by pouring in the white wine (if using), scraping up any browned bits from the bottom of the pan. Let it reduce for 2 minutes.
Pour in the chicken broth, and add the thyme sprigs, rosemary sprigs, and bay leaf. Stir to combine.
Return the seared chicken thighs to the skillet, skin-side up, nestling them among the vegetables. Make sure the skin stays above the liquid to remain crispy.
Transfer the skillet to the preheated oven and bake for 35-40 minutes, until the chicken is cooked through and the vegetables are tender.
Remove the skillet from the oven and discard the thyme, rosemary, and bay leaf before serving.
Serve the Winter Chicken hot, spooning the vegetables and sauce over the chicken. Pair with crusty bread or rice for a complete meal.
Nutrition Facts
Calories |
3125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.3 g | 244% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 733 mg | 244% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 30.4 g | ||
| Protein | 184.7 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5959 mg | 127% | |
*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.
