Description

This comforting Braised Chicken Thighs with Vegetables recipe features tender, golden-browned chicken thighs simmered with a colorful medley of carrots, potatoes, bell pepper, and aromatic herbs. The chicken is seared to develop a crispy skin before being slowly braised in a flavorful chicken broth infused with thyme, rosemary, and bay leaf, resulting in a hearty, home-style dish perfect for weeknight dinners or special occasions.

Ingredients

Scale

Chicken and Searing

4 pieces bone-in, skin-on chicken thighs (About 1.5 to 2 pounds total)
2 tablespoons olive oil (For searing the chicken)
Salt and pepper to taste (Essential for flavor enhancement)

Vegetables

1 large onion, diced (Adds depth and sweetness)
3 cloves garlic, minced (Provides robust flavor)
3 medium carrots, sliced (Brings sweetness and color)
2 medium potatoes, diced (Yukon Gold or red potatoes work well)
1 piece bell pepper, diced (Any color is fine)

Braising Liquid and Herbs

1 cup low-sodium chicken broth (For braising liquid)
1 teaspoon dried thyme (Earthy flavor)
1 teaspoon dried rosemary (Adds fragrant aroma)
1 piece bay leaf (Infuses broth with herbal notes)

Garnish

Fresh parsley, chopped (Adds freshness and color)

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Instructions

Prepare Ingredients: Dice the onion, mince the garlic, slice the carrots, dice the potatoes, and chop the bell pepper to have all ingredients ready before cooking.
Sear Chicken Thighs: Heat olive oil in a large pot over medium-high heat. Season the chicken thighs with salt and pepper. Place them skin-side down in the hot oil and sear for 5-7 minutes until the skin is golden brown. Flip and cook for an additional 3-4 minutes. Remove the chicken from the pot and set aside.
Sauté Onion and Garlic: Add the diced onion to the same pot and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for 1 more minute, releasing its aroma.
Add Vegetables: Introduce the sliced carrots, diced potatoes, and bell pepper to the pot. Cook while stirring occasionally for about 5 minutes to slightly soften the vegetables.
Add Broth and Herbs: Pour in the low-sodium chicken broth, scraping the bottom of the pot to loosen any flavorful browned bits. Return the chicken thighs to the pot, placing them skin-side up. Add thyme, rosemary, and the bay leaf. Bring the mixture to a gentle simmer.
Braise the Chicken: Reduce the heat to low, cover the pot, and allow the chicken and vegetables to braise for 45 minutes to 1 hour, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Finish and Season: Remove the pot from heat. Discard the bay leaf and taste the broth to adjust seasoning with additional salt and pepper if needed. Let the dish rest briefly to allow flavors to meld.
Serve: Plate the chicken thighs alongside the braised vegetables and spoon some broth over the top. Garnish with freshly chopped parsley for a burst of color and freshness.

Notes

Ensure the chicken thighs are fully cooked to an internal temperature of 165°F for safety.
Use bone-in, skin-on thighs for optimal flavor and moisture retention during braising.
Feel free to substitute vegetables based on seasonal availability, such as parsnips or celery root.
Leftovers can be refrigerated for up to 3 days and reheat gently on the stovetop.
For a thicker sauce, remove the chicken and vegetables and simmer the braising liquid uncovered until reduced to desired consistency.