Braised Chicken Thighs {with Vegetables}

April 23, 2022

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Homestyle Braised Chicken Thighs with Vegetables – It’s such a cozy dish made with tender potatoes, nutritious carrots, protein-rich chicken thighs and a simple pan gravy. It’s a dinner everyone can agree on!

Braised chicken thighs with bones and skin in a braiser pot with carrots and potatoes.

What is Braised Chicken?

The method of braising chicken is first browning it in a braiser, saute pan or pot then it’s submerged in some sort of liquid such as wine or broth. From there it’s either simmered low and slow on the stove or oven baked until chicken is cooked through and tender.

Here I’ve used a few not so traditional changes, such as not fully submerging the chicken in liquid and baking the dish uncovered. Why do this? Because why make chicken thighs with skin if the skin is not going to be deliciously crispy?

It’s perfect this way, trust me!

This is a simple, one pan, deliciously seasoned dinner that you’ll want to make time and time again all year round!

Braised chicken and vegetables on a white oval platter on a marble surface..

Braised Chicken and Vegetables Recipe Ingredients

  • 6 bone-in, skin-on chicken thighs (about 2 1/2 lbs)
  • Salt and pepper
  • 1 1/2 Tbsp olive oil
  • 1 medium yellow onion, sliced
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 2/3 cup dry white wine
  • 1 3/4 cups low-sodium chicken broth, plus more as desired
  • 2 lbs red potatoes, cut into 1 1/4-inch pieces
  • 1 1/4 lbs carrots, cut into 3/4-inch thick slices (wider carrots work best)
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp minced fresh rosemary
  • 2 Tbsp minced fresh parsley
  • 1 Tbsp cornstarch mixed with 1 Tbsp water (optional to thicken sauce)

Ingredients used to make braised chicken and vegetables.

How to Make Braised Chicken and Vegetables

  1. Preheat oven to 400 degrees (set oven rack in center).
  2. Heat olive oil in a 5-quart braiser or saute pan over medium-high heat.
  3. Dab chicken thighs dry with paper towels on both sides, and season both sides with salt and pepper.
  4. Brown chicken thighs: Place chicken thighs in braiser spacing evenly apart. Let sear until golden brown on bottom, about 5 minutes. Turn and sear 5 minutes longer. Transfer to a plate.
  5. If theres an excessive amount of oil you can carefully drain some off, you want about 1 1/2 Tbsp remaining.
  6. Saute vegetables: Reduce burner temperature to medium. Add onions and carrots and saute 3 minutes. Add garlic and saute 1 minute longer.
  7. Add liquids and herbs: Carefully pour in white wine. Then pour in chicken broth and add half of the rosemary and thyme.
  8. Add potatoes, season mixture with salt and pepper to taste then toss mixture.
  9. Add chicken thighs to mixture only slightly submerging the bottom portion. Finish with remaining half of herbs.
  10. Transfer to the oven and bake until chicken is cooked through and potatoes are tender, about 40 minutes. Sprinkle with parsley before serving.

How to Thicken the Pan Sauce

During the last 5 minutes of cooking (about 35 minute mark) if you want to thicken the sauce then:

  • Remove braiser from oven, lift thighs to a plate.
  • Stir in cornstarch + water mixture, place thighs back over.
  • Bake the additional 5 minutes or until thighs are cooked through and vegetables are tender.

Six photos together showing steps of making braised chicken thighs with potatoes and carrots.

What to Serve with Braised Chicken

The great thing about this dish is that it’s basically a meal in one since we’ve included two vegetables so it really doesn’t need much else. But here a few ideas for serving suggestions:

Braised chicken thighs in a pot with vegetables.

More Tasty Chicken Dinners to Try

Braised chicken and vegetables on a white oval platter on a marble surface..
5 from 2 votes

Braised Chicken Thighs and Vegetables

Servings: 6
Prep20 minutes
Cook50 minutes
Ready in: 1 hour 10 minutes

Ingredients

  • 6 bone-in, skin-on chicken thighs* (about 2 1/2 lbs)
  • Salt and pepper
  • 1 1/2 Tbsp olive oil
  • 1 medium yellow onion, sliced
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 2/3 cup dry white wine**
  • 1 3/4 cups low-sodium chicken broth, plus more as desired
  • 2 lbs red potatoes or yellow potatoes, cut into 1 1/4-inch pieces
  • 1 1/4 lbs carrots, cut into 3/4-inch thick slices (wider carrots work best)
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp minced fresh rosemary
  • 2 Tbsp minced parsley
  • 1 Tbsp cornstarch mixed with 1 Tbsp water (optional to thicken sauce)

Instructions

  • Preheat oven to 400 degrees, set oven rack in center (unless your oven browns quite well then move oven rack down a level).
  • Heat olive oil in a 5-quart braiser or saute pan over medium-high heat.
  • Dab chicken thighs dry with paper towels on both sides, and season both sides with salt and pepper.
  • Place chicken thighs in braiser spacing evenly apart. Let sear until golden brown on bottom, about 5 minutes. Turn and sear 5 minutes longer. Transfer to a plate.
  • If theres an excessive amount of fat you can carefully drain some off, you want about 1 1/2 Tbsp remaining.
  • Reduce burner temperature to medium. Add onions and carrots and saute 3 minutes. Add garlic and saute 1 minute longer.
  • Carefully pour in white wine. Then pour in chicken broth and add half of the thyme and rosemary.
  • Add potatoes, season mixture with salt and pepper to taste then toss mixture.
  • Add chicken thighs to mixture only slightly submerging the bottom portion. Season thighs with remaining half of the thyme and rosemary.
  • Transfer to the oven and bake uncovered until chicken is cooked through and vegetables are tender, about 40 minutes.
  • During the last 5 minutes of cooking (about 35 minute mark) if you want to thicken the sauce then remove braiser from oven, lift thighs to a plate. Stir in cornstarch + water mixture, place thighs back over. Bake the additional 5 minutes.
  • Sprinkle with parsley before serving.

Notes

  • *This can also be made with skinless, bone-in thighs if you don't care for eating the chicken skin. If doing so just remove the skin before cooking. Dry and sear the thighs as directed above then set the thighs over the vegetable mixture. Cover with the braiser lid and bake as directed.
  • **If you don't want to use white wine more chicken broth can be substituted. Homemade is best if you've got some in the fridge or freezer.
Nutrition Facts
Braised Chicken Thighs and Vegetables
Amount Per Serving
Calories 556 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Cholesterol 157mg52%
Sodium 243mg11%
Potassium 1490mg43%
Carbohydrates 39g13%
Fiber 6g25%
Sugar 8g9%
Protein 31g62%
Vitamin A 16466IU329%
Vitamin C 30mg36%
Calcium 95mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.