Braised Chicken Thighs with Root Vegetables and Thyme
Ingredients
- ·chicken thighs (bone-in, skin-on)
- 1 poundcarrots
- ¾ poundparsnips
- 1 mediumyellow onion
- 4 clovesgarlic
- 2 cupschicken broth
- ½ cupdry white wine
- 4 sprigsfresh thyme
- 1bay leaf
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 garlic cloves.
- 03
Cut 1 pound carrots into 1-inch chunks.
- 04
Cut 0.75 pound parsnips into 1-inch chunks.
Method
- 01
Pat 6 chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
- 02
Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the chicken thighs skin-side down for 5 minutes, then flip and cook 3 minutes more. Transfer to a plate.
- 03
Pour off all but 1 tablespoon fat from the pot. Add the onion mixture and cook over medium heat, stirring occasionally, for 5 minutes until softened.
- 04
Add the garlic and cook 1 minute until fragrant.
- 05
Pour in 1/2 cup white wine and scrape the bottom of the pot with a wooden spoon to release browned bits. Let simmer 2 minutes.
- 06
Add 2 cups chicken broth, the carrot and parsnip pieces, 4 thyme sprigs, and 1 bay leaf. Nestle the browned chicken thighs back into the pot skin-side up.
- 07
Bring to a simmer, then cover and transfer to a 350°F oven. Braise for 45 minutes, until the chicken is tender and the vegetables are cooked through.
- 08
Remove from the oven and season the braising liquid with additional salt and pepper to taste. Discard thyme sprigs and bay leaf before serving or storing.
Spice Tips
For earthier depth, add 1 teaspoon Dijon mustard to the braising liquid in step 5. For a touch of brightness, finish with a squeeze of fresh lemon juice just before serving. If you prefer a hint of sweetness, add 1 tablespoon honey or a splash of balsamic vinegar to round out the flavors.
This dish reheats beautifully in a low oven (300°F, covered) or on the stovetop over gentle heat. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. The flavors deepen after a day, making it ideal for batch cooking. Serve over egg noodles, mashed potatoes, or crusty bread to soak up the rich braising liquid.