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Braised Chicken Thighs with Vegetables

This comforting dish features tender chicken thighs braised with a medley of seasonal vegetables, creating a hearty and flavorful meal.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Knife

Ingredients

Main Ingredients

  • 4 pieces bone-in, skin-on chicken thighs About 1.5 to 2 pounds total.
  • 2 tablespoons olive oil For searing the chicken.
  • 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.
  • 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.
  • to taste salt and pepper Essential for flavor enhancement.
  • for garnish fresh parsley, chopped Adds freshness and color.

Instructions

  • Prepare your ingredients: dice the onion, mince the garlic, slice the carrots, dice the potatoes, and chop the bell pepper.
  • In a large pot, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove chicken and set aside.
  • Add diced onion to the pot and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for 1 more minute.
  • Add sliced carrots, diced potatoes, and bell pepper to the pot, cooking for about 5 minutes while stirring occasionally.
  • Pour in chicken broth, scraping the bottom of the pot. Return chicken thighs to the pot, skin-side up, and add thyme, rosemary, and bay leaf. Bring to a simmer.
  • Reduce heat to low, cover, and braise for 45 minutes to 1 hour until chicken is tender and reaches 165°F.
  • Remove from heat, discard bay leaf, and adjust seasoning with salt and pepper. Let rest before serving.
  • Serve chicken thighs with vegetables and broth, garnished with fresh parsley.

Notes

This dish can be made in advance and tastes even better the next day. Store in an airtight container in the refrigerator for up to three days.