Simple Braised Chicken

Transform weeknight dinners with this hearty and flavorful Simple Braised Chicken recipe! Tender, bone-in chicken thighs are seared to golden perfection before being slowly braised in a rich, aromatic blend of chicken broth, optional white wine, and a medley of classic vegetables like onions, carrots, and celery. Fragrant thyme and a subtle hint of garlic elevate the dish, while the one-pot cooking method ensures minimal cleanup. Perfectly comforting and versatile, this dish pairs beautifully with creamy mashed potatoes, fluffy rice, or a slice of crusty bread to soak up the luscious broth. Ready in under an hour, this simple yet elegant meal is a must-try for home cooks seeking satisfying, stress-free dinners.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 2 cups chicken broth
• 0.5 cup dry white wine (optional)
• 4 sprigs fresh thyme
• 1 piece bay leaf
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

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

Step 2

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

Step 3

Place the chicken thighs, skin-side down, into the hot skillet and sear for 4-5 minutes until the skin is golden brown. Flip the chicken and sear the other side for an additional 3 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, lower the heat to medium and add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables are softened.

Step 5

Add the minced garlic and sauté for another 1 minute until fragrant.

Step 6

Deglaze the pan by pouring in the white wine (if using) and scraping the bottom of the skillet with a wooden spoon to release any browned bits. Let the wine reduce by half, about 2-3 minutes.

Step 7

Pour in the chicken broth and stir to combine. Add the fresh thyme sprigs and bay leaf.

Step 8

Return the chicken thighs to the skillet, skin-side up, nestling them into the vegetables and broth.

Step 9

Reduce the heat to low, cover the skillet with a lid, and let the chicken braise for 30-35 minutes until it is tender and fully cooked through (internal temperature of 165°F).

Step 10

Remove the thyme sprigs and bay leaf before serving.

Step 11

Garnish the braised chicken with freshly chopped parsley. Serve warm with your favorite sides, such as mashed potatoes, rice, or crusty bread.

Nutrition Facts

Serving size	(1588.2g)

Amount per serving	% Daily Value*
Calories	1895.4

Total Fat 131.9g	0%
Saturated Fat 33.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 486mg	0%
Sodium 4143.1mg	0%
Total Carbohydrate 37.1g	0%
Dietary Fiber 8.6g	0%
Total Sugars 15.1g
Protein 118.7g	0%

Vitamin D 0IU	0%
Calcium 260.8mg	0%
Iron 9.0mg	0%
Potassium 2753.5mg	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: 65.6%

Protein: 26.2%

Carbs: 8.2%