Braised Chicken with Baby Vegetables and Peas

Transform your weeknight dinner routine with this comforting and flavorful Braised Chicken with Baby Vegetables and Peas. Succulent bone-in chicken thighs are seared to golden perfection before simmering in a rich, aromatic broth of chicken stock, dry white wine, and fresh herbs. Nestled among tender baby carrots, potatoes, and turnips, this one-pot dish is elevated with the addition of sweet peas and a sprinkle of fresh parsley for a vibrant finish. Perfect for busy nights, this recipe comes together in under an hour, offering a hearty, wholesome meal that’s both easy and elegant. Serve it with crusty bread or steamed rice to soak up every last drop of the luscious sauce. Whether you’re entertaining or looking to impress your family, this dish is sure to delight while showcasing the unbeatable combination of braised chicken and seasonal vegetables.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces bone-in chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion (sliced)
• 3 cloves garlic cloves (minced)
• 2 cups chicken stock
• 0.5 cup dry white wine
• 1 cup baby carrots
• 1.5 cups baby potatoes (halved)
• 1 cup baby turnips (peeled, optional)
• 1 cup fresh or frozen peas
• 6 sprigs fresh thyme
• 1 piece bay leaf
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Season the chicken thighs on both sides with salt and black pepper.

Step 2

Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.

Step 3

Sear the chicken thighs skin-side down for 4-5 minutes, until the skin is golden and crisp. Flip and cook for another 3-4 minutes. Remove the chicken from the pan and set aside.

Step 4

Reduce the heat to medium and add the butter to the pan. Once melted, add the sliced onions and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Deglaze the pan by pouring in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.

Step 6

Add the chicken stock to the pan and stir to combine. Place the chicken thighs back into the pan, skin-side up, along with any juices that accumulated in the resting plate.

Step 7

Add the baby carrots, baby potatoes, and baby turnips to the pan around the chicken. Nestle the thyme sprigs and bay leaf into the liquid. Bring to a simmer, then cover with a lid and reduce the heat to low. Cook for 30 minutes or until the chicken is tender and the vegetables are fork-tender.

Step 8

Uncover the pan and stir in the peas. Cook for an additional 5 minutes to heat the peas through. Adjust seasoning with additional salt and black pepper if necessary.

Step 9

Remove the thyme sprigs and bay leaf. Garnish the dish with chopped parsley before serving.

Step 10

Serve the braised chicken and vegetables with some crusty bread or rice to soak up the delicious sauce.

Nutrition Facts

Serving size	(1922.4g)

Amount per serving	% Daily Value*
Calories	1253.7

Total Fat 53.1g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 76.8mg	0%
Sodium 3025.8mg	0%
Total Carbohydrate 134.3g	0%
Dietary Fiber 27.5g	0%
Total Sugars 34.5g
Protein 47.3g	0%

Vitamin D 0IU	0%
Calcium 311.8mg	0%
Iron 10.9mg	0%
Potassium 3115.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 15.7%

Carbs: 44.6%