Braised Chicken Thighs with Herbed Couscous and Roasted Root Vegetables
Ingredients
- ·chicken thighs (bone-in, skin-on)
- ·salt
- ·black pepper
- 2 tablespoonsolive oil
- ·yellow onion
- ·garlic
- 1 cupchicken broth
- ½ cupdry white wine
- ·thyme
- ·bay leaf
- ·carrot
- ·parsnip
- 1 cupcouscous
- 1 tablespoonbutter
- ·parsley
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Cut 2 medium carrots into 1-inch chunks.
- 04
Cut 2 medium parsnips into 1-inch chunks.
- 05
Chop a small handful of fresh parsley for garnish.
Method
- 01
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add the chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip and sear the other side for 2-3 minutes. Transfer to a plate.
- 03
In the same pot, add the diced onion and sauté for 3 minutes until softened. Add the minced garlic and cook for 1 minute more.
- 04
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it reduce by half, about 1 minute. Add the chicken broth, thyme sprigs, and bay leaf.
- 05
Return the chicken thighs to the pot skin-side up. Add the carrot and parsnip pieces. Bring to a simmer, then reduce heat to medium-low. Cover and braise for 25-30 minutes until the chicken is cooked through and vegetables are tender.
- 06
While the chicken braises, bring 1 3/4 cups salted water to a boil in a small pot. Stir in the couscous and 1 tablespoon butter. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork and season with salt and pepper to taste.
- 07
Remove the thyme sprigs and bay leaf from the braising pot. Divide the couscous among shallow bowls and top with a chicken thigh, vegetables, and a ladle of broth. Scatter fresh parsley over each serving.
Spice Tips
For subtle warmth, add 1/4 teaspoon smoked paprika when deglazing the pot. A pinch of red pepper flakes brings gentle heat. Fresh tarragon or dill can replace thyme for a different herbal note.
This dish is even better made a day ahead — reheat gently on the stovetop. Leftovers keep refrigerated for up to 3 days. You can substitute dry vermouth for white wine, or use additional chicken broth if you prefer to skip wine entirely.