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Braised Chicken Thighs with Potatoes and Carrots

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Braised Chicken Thighs with Potatoes and Carrots is a hearty, comforting dish where chicken is seared and then slowly cooked with vegetables in a flavorful broth until tender and rich in flavor.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 3 medium potatoes, cut into chunks
  • 3 carrots, peeled and sliced
  • 1 cup chicken broth
  • 1/2 cup dry white wine (or additional broth)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Season the chicken thighs with salt and pepper.
  2. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear chicken thighs skin-side down until browned, about 5 minutes per side. Remove and set aside.
  3. In the same pot, sauté onions until softened, about 3 minutes. Add garlic and cook for 1 minute.
  4. Stir in tomato paste, then add potatoes and carrots. Cook for 2–3 minutes, stirring to coat.
  5. Pour in chicken broth and wine, then add thyme, rosemary, and bay leaf. Stir to combine.
  6. Return the chicken to the pot, skin-side up. Bring to a simmer, then reduce heat to low, cover, and cook for 35–40 minutes until chicken is cooked through and vegetables are tender.
  7. Uncover and simmer for another 5–10 minutes to reduce sauce slightly, if desired.
  8. Discard bay leaf, garnish with chopped parsley, and serve hot.

Notes

  • For a thicker sauce, mash a few potatoes into the broth at the end.
  • You can substitute boneless chicken thighs, but reduce cooking time slightly.
  • Add celery or parsnips for more veggie variety.

Nutrition

Keywords: braised chicken, chicken thighs, one-pot meal, comfort food, chicken and vegetables

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