Braised Herb Chicken Thighs with Potatoes

Discover the ultimate comfort dinner with this Braised Herb Chicken Thighs with Potatoes recipe—an irresistibly savory one-pot meal that combines golden, crispy chicken thighs with tender baby potatoes and perfectly cooked carrots. Infused with the earthy flavors of fresh thyme, rosemary, and a hint of garlic, this dish is slow-simmered in a luscious broth with the option of white wine for added depth. Ready in just over an hour, this hearty and flavorful dish is perfect for a cozy weeknight dinner or an elegant meal to impress guests. Serve it straight out of the skillet with a garnish of fresh parsley for a rustic, home-cooked experience that tastes as though it came straight from a countryside kitchen. Keywords: braised chicken, herb chicken, chicken thighs with potatoes, one-pot meal, hearty chicken dinner.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion (sliced)
• 4 cloves Garlic cloves (minced)
• 2 cups Chicken broth
• 0.5 cups Dry white wine (optional)
• 1.5 pounds Baby gold potatoes (halved)
• 3 medium Carrots (cut into chunks)
• 6 sprigs Fresh thyme
• 2 sprigs Fresh rosemary
• 2 pieces Bay leaves
• 1 tablespoon Unsalted butter
• 2 tablespoons Parsley (chopped, for garnish)

Directions

Step 1

Season the chicken thighs on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and cook for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 2-3 minutes. Remove the chicken from the skillet and set it aside.

Step 3

Drain excess fat from the skillet, leaving about 1 tablespoon. Add the sliced onions and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Deglaze the pan by adding the white wine (if using) and scraping up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes. If not using wine, proceed with the next step.

Step 5

Pour in the chicken broth and bring it to a simmer. Add the halved potatoes, carrots, thyme, rosemary, and bay leaves. Season with the remaining 1/2 teaspoon of salt.

Step 6

Return the chicken thighs to the skillet, skin-side up, making sure they sit on top of the vegetables. Reduce the heat to low, cover, and let simmer for 35-40 minutes until the chicken is tender and the potatoes are fully cooked.

Step 7

Uncover the skillet and increase the heat to medium-high. Add the butter, stirring it into the broth. Let the sauce reduce slightly for 5 minutes.

Step 8

Remove the skillet from the heat. Discard the thyme, rosemary, and bay leaves. Garnish with chopped parsley and serve hot.

Nutrition Facts

Serving size	(2468.9g)

Amount per serving	% Daily Value*
Calories	2961.7

Total Fat 180.9g	0%
Saturated Fat 51.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 760mg	0%
Sodium 5571.1mg	0%
Total Carbohydrate 161.2g	0%
Dietary Fiber 24.7g	0%
Total Sugars 21.7g
Protein 187.1g	0%

Vitamin D 0IU	0%
Calcium 371.3mg	0%
Iron 18.0mg	0%
Potassium 5883.7mg	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: 53.9%

Protein: 24.8%

Carbs: 21.3%