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Braised Chicken with Carrots and Potatoes

A comforting dish of tender chicken thighs braised with sweet carrots and fluffy potatoes, perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs, skin-on and bone-in Can substitute with chicken legs or bone-in breasts.
  • 2 cups carrots, sliced
  • 2 cups potatoes, diced
  • 1 piece onion, chopped
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Method
 

Preparation and Searing
  1. Preheat your oven to 350°F (175°C).
  2. In a large, oven-safe skillet, heat the olive oil over medium-high heat.
  3. Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down.
  4. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken over and cook for an additional 3-4 minutes.
Sautéing and Braising
  1. Remove the chicken from the skillet and set it aside.
  2. In the same skillet, add the chopped onion and minced garlic. Sauté for about 2 minutes until they start to soften.
  3. Pour in the chicken broth, then add sliced carrots and diced potatoes. Stir in the thyme and season with additional salt and pepper.
  4. Place the seared chicken thighs back into the skillet, skin-side up.
  5. Transfer the skillet to your preheated oven and let it braise for about 1 hour, or until the chicken is cooked through and the vegetables are tender.
  6. Remove from the oven, and let it sit for a few minutes. Serve warm.

Notes

To store leftovers, cool the braised chicken completely before transferring it to an airtight container. Refrigerated, it will last for up to 3 days. You can also freeze it for up to 3 months. When reheating, gently warm it on the stove over low heat or microwave in short bursts until heated through.