Name: Chicken and Root Vegetable Braise with Herbs
Prep time: 20 min
Cook time: 55 min
Yield: 4 servings
Ingredients: 8 pieces chicken thighs; 2 medium yellow onion; 4 medium carrots; 3 medium parsnips; 6 cloves garlic; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaf; 2 cups chicken broth; ½ cup dry white wine; 3 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper

Chicken and Root Vegetable Braise with Herbs

weeknightcomfort-foodgluten-free

20 minPrep55 minCook4Serves

Ingredients

8 pieceschicken thighs (bone-in, skin-on)
2 mediumyellow onion
4 mediumcarrots
3 mediumparsnips
6 clovesgarlic
4 sprigsfresh thyme
2 sprigsfresh rosemary
2bay leaf
2 cupschicken broth
½ cupdry white wine
3 tablespoonsolive oil
1 teaspoonsalt
½ teaspoonblack pepper

Prep

01
Roughly chop 2 medium yellow onions into 1-inch pieces.
02
Cut 4 medium carrots into 1-inch rounds.
03
Cut 3 medium parsnips into 1-inch rounds.
04
Smash 6 garlic cloves with the flat of a knife and peel.

Method

01
Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper.
02
Heat 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches, brown the chicken thighs skin-side down for 4 minutes, then turn and brown the other side for 3 minutes. Transfer to a plate.
03
Add the remaining 1 tablespoon olive oil to the pot. Add the onion, carrots, parsnips, and garlic. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften.
04
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes until slightly reduced.
05
Add the chicken broth, thyme sprigs, rosemary sprigs, and bay leaves. Nestle the chicken thighs back into the pot, skin-side up, along with any accumulated juices.
06
Bring to a simmer, then cover and reduce heat to low. Cook for 40 minutes, until the chicken is very tender and vegetables are cooked through.
07
Remove from heat. Discard the thyme sprigs, rosemary sprigs, and bay leaves. Taste and adjust seasoning with salt and pepper as needed. Serve warm in shallow bowls with plenty of broth.

This braise tastes even better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm in a covered pot over low heat for 8–10 minutes, or microwave individual portions in a bowl covered loosely with a microwave-safe lid. Freezes well for up to 3 months; thaw overnight in the fridge before reheating.