This rustic braised chicken dish features bone-in chicken thighs slow-cooked with carrots, potatoes, onions, and aromatic herbs in a savory broth. The result is tender, juicy chicken and deeply flavored vegetables — all made in one pot for a wholesome and satisfying meal.

Why You’ll Love This Recipe

You’ll love this recipe for its balance of rich flavor and minimal preparation. Braising transforms affordable ingredients into a deeply comforting, fork-tender dish. It’s perfect for cooler weather, ideal for leftovers, and flexible enough to suit various dietary needs. Best of all, it requires only one pot and delivers layers of home-cooked warmth and taste.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

bone-in, skin-on chicken thighs
carrots, peeled and cut into chunks
Yukon gold or red potatoes, halved or quartered
yellow onion, sliced
garlic cloves, minced
chicken broth or stock
white wine (optional)
olive oil
butter
fresh rosemary and thyme (or dried if fresh is unavailable)
bay leaves
salt and black pepper
flour (optional, for browning chicken)

directions

Pat the chicken thighs dry and season with salt and pepper. Lightly dust with flour if using.
Heat olive oil and butter in a large Dutch oven or deep skillet over medium-high heat.
Sear the chicken thighs skin-side down until golden and crisp, about 4–5 minutes. Flip and sear the other side for 2–3 minutes. Remove and set aside.
In the same pot, reduce heat slightly and sauté onions and garlic until softened and fragrant.
Deglaze the pot with white wine (if using), scraping up any browned bits. Let it reduce by half.
Add carrots, potatoes, herbs, and bay leaves. Return chicken thighs to the pot, skin-side up.
Pour in enough chicken broth to come halfway up the sides of the chicken (do not fully submerge).
Bring to a simmer, then cover and transfer to a preheated 350°F (175°C) oven.
Braise for 45 minutes to 1 hour, or until chicken is tender and vegetables are cooked through.
Remove lid for the last 10 minutes if you want the skin to crisp slightly. Discard bay leaves before serving.

Servings and timing

Serves 4–6.
Prep time: 15 minutes.
Cook time: 60 minutes.
Total time: approximately 1 hour and 15 minutes.

Variations

Boneless version: Use boneless thighs, reducing cook time slightly.
Add parsnips or turnips: Root vegetables like parsnips or turnips bring added flavor and texture.
Make it creamy: Add a splash of cream or stir in a dollop of crème fraîche at the end.
Wine-free version: Omit the wine and use more broth or a splash of apple cider vinegar for acidity.
Slow cooker adaptation: Brown the chicken first, then transfer everything to a slow cooker and cook on low for 6–7 hours.

storage/reheating

To store: refrigerate in an airtight container for up to 4 days.
To freeze: let cool completely, then store in freezer-safe containers for up to 2 months.
To reheat: warm gently on the stovetop over medium-low heat or in a 350°F (175°C) oven until heated through.

FAQs

What is braising?

Braising is a cooking technique that involves searing meat, then slowly cooking it in a covered pot with a small amount of liquid.

Can I use chicken breasts instead of thighs?

You can, but chicken breasts may dry out during braising. Bone-in thighs are preferred for moisture and flavor.

Is it necessary to brown the chicken first?

Yes, searing develops flavor and helps the skin maintain texture during cooking.

Can I make this dish ahead of time?

Absolutely. The flavors improve after resting, making it an excellent make-ahead meal.

How do I know when the chicken is done?

The meat should be very tender and easily pull away from the bone. The internal temperature should reach at least 165°F (74°C).

Can I thicken the sauce?

Yes. If you’d like a thicker sauce, simmer uncovered for a few minutes after cooking, or stir in a cornstarch slurry.

What’s the best pot to use for braising?

A Dutch oven or heavy-bottomed oven-safe pot with a tight-fitting lid is ideal.

Can I use dried herbs instead of fresh?

Yes, substitute with about one-third the amount of dried herbs. Adjust to taste.

What should I serve with braised chicken thighs?

This dish is complete on its own but pairs well with crusty bread, rice, or a green salad.

Can I use skinless chicken?

Yes, though you’ll lose some flavor and texture from the lack of rendered skin. Consider adding a bit of extra fat (like butter) to compensate.

Conclusion

Braised chicken thighs with root vegetables and herbs is a comforting, nourishing dish that showcases the power of slow cooking. The deep, savory flavors and tender textures create a meal that’s both rustic and refined. Whether served on a quiet evening or for casual entertaining, this one-pot meal delivers satisfaction in every bite.