Name: Braised Chicken Thighs with Root Vegetables and Thyme
Prep time: 15 min
Cook time: 50 min
Yield: 4 servings
Ingredients: 8 pieces chicken thighs; 2 tablespoon olive oil; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 large yellow onion; 3 medium carrot; 2 medium parsnip; 4 cloves garlic; 1½ cup chicken broth; ½ cup dry white wine; 4 sprigs fresh thyme; 1 whole bay leaf; 1 tablespoon Dijon mustard

Braised Chicken Thighs with Root Vegetables and Thyme

comfort foodweeknightone-pot

15 minPrep50 minCook4Serves

Ingredients

8 pieceschicken thighs (bone-in, skin-on)
2 tablespoonolive oil
1 teaspoonkosher salt
½ teaspoonblack pepper
1 largeyellow onion
3 mediumcarrot
2 mediumparsnip
4 clovesgarlic
1½ cupchicken broth
½ cupdry white wine
4 sprigsfresh thyme
1 wholebay leaf
1 tablespoonDijon mustard

Prep

01
Dice 1 large yellow onion into 1-inch pieces.
02
Cut 3 medium carrots into 1-inch rounds.
03
Cut 2 medium parsnips into 1-inch rounds.
04
Smash 4 garlic cloves with the side of a knife and peel.

Method

01
Preheat oven to 375°F.
02
Pat chicken thighs dry with paper towels and season all over with salt and pepper.
03
Heat olive oil in a large Dutch oven over medium-high heat. Working in batches if needed, brown chicken skin-side down for 4–5 minutes until golden, then flip and brown the other side for 2–3 minutes. Transfer to a plate.
04
Pour off all but 1 tablespoon of fat from the pot. Add onion, carrot, parsnip, and garlic; cook over medium heat for 5 minutes, stirring occasionally, until softened.
05
Stir in mustard, then pour in broth and wine, scraping up any browned bits from the bottom. Add thyme sprigs and bay leaf.
06
Nestle chicken thighs back into the pot, skin-side up. Bring to a simmer, then transfer to the oven.
07
Braise uncovered for 35–40 minutes, until chicken is tender and cooked through (165°F at the thickest point) and vegetables are soft.
08
Remove thyme sprigs and bay leaf. Taste and adjust salt and pepper as needed. Let cool slightly before serving or storing.

Spice Tips

For deeper warmth, add 1/2 teaspoon smoked paprika with the mustard. A pinch of nutmeg brightens the root vegetables. Finish with fresh cracked black pepper and a squeeze of lemon juice for acid that lifts the rich braise.

This dish reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F oven for 20 minutes, or on the stovetop over low heat, covered. Excellent with crusty bread to soak up the sauce, or served over mashed potatoes or egg noodles.