Braised Chicken Thighs with Root Vegetables and Herbs

American · Winter · 120 min · Serves 4 · By Lesapor Test Kitchen

This comforting braise features succulent chicken thighs simmered to perfection with winter root vegetables. The addition of fresh herbs adds a bright contrast to the rich, savory flavors. Perfect for a cozy winter dinner, this dish is both satisfying and healthy.

Ingredients

• 2 tablespoons olive oil
• 6 bone-in, skin-on chicken thighs
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced into rounds
• 2 parsnips, peeled and sliced into rounds
• 1 pound fingerling potatoes, halved
• 1/2 cup dry white wine
• 2 cups low-sodium chicken broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 tablespoon lemon juice
• 2 tablespoons freshly chopped parsley

Method

1. Preheat the oven to 350°F (175°C). Season the chicken thighs with flaky sea salt and freshly ground black pepper.
2. In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear until golden brown, about 5 minutes per side. Remove the chicken and set aside.
3. In the same skillet, add the onion and garlic. Sauté for about 3 minutes until the onion is translucent.
4. Add the carrots, parsnips, and potatoes. Sauté for another 5 minutes until the vegetables begin to brown slightly.
5. Pour in the white wine and deglaze the skillet, scraping up any brown bits from the bottom. Simmer for 2 minutes to reduce the wine slightly.
6. Return the chicken thighs to the skillet. Add the chicken broth, rosemary, and thyme. Ensure the liquid covers the chicken partially.
7. Bring the mixture to a simmer, cover the skillet with a lid, and transfer it to the preheated oven. Braise for 1 hour or until the chicken is tender and cooked through.
8. Remove the skillet from the oven. Stir in the lemon juice and garnish with freshly chopped parsley before serving.