Braised Chicken Thighs with Baby Potatoes and Carrots
A comforting, one-pan dinner that delivers tender chicken, caramelized potatoes, and carrots in a savory herbed broth. This recipe starts with seared chicken, then braises slowly for deep flavor and succulent meat. It’s approachable, family-friendly, and perfect for weeknights or weekend gatherings.
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 1 pound baby potatoes, halved
- 2 large carrots, cut into 1-inch pieces
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1/2 cup dry white wine (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- to taste salt and pepper
- 1 optional garnish: chopped parsley
Instructions
- Pat the chicken thighs dry and season generously with salt and pepper.
- In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken thighs, skin side down, until the skin is golden and crisp, about 5 minutes. Flip and sear the other side for 3 minutes. Remove excess fat if needed.
- Add the onion and carrot to the pot and cook until slightly softened, about 4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Return the chicken to the pot, nestling it among the vegetables. Add the potatoes, thyme, bay leaf, and pour in the chicken stock and white wine if using.
- Bring to a gentle simmer, then cover and reduce the heat to low. Let braise for 40–45 minutes, until the chicken is fall-off-the-bone tender and the potatoes are cooked through.
- Taste and adjust seasoning with more salt and pepper. If you’d like a slightly thicker sauce, uncover and simmer for 5–7 more minutes to reduce.
- Remove the bay leaf. Garnish with chopped parsley if desired and serve hot, spooning the sauce over the chicken and vegetables.