Braised Chicken with Carrots, Onion, and Thyme
This cozy braised chicken cooks low and slow in a savory pan sauce until the meat is tender and the vegetables are sweet. It is simple enough for a weeknight, but feels special enough for Sunday dinner.
- Total time
- 80 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 65mAmericanMain Course
Braising is a gentle cooking method that uses both dry heat and moist heat. First, the chicken is browned in a pot. Then it simmers in a small amount of liquid until tender.
This version keeps the ingredient list familiar: chicken thighs, onion, carrots, celery, garlic, broth, white wine, and thyme. The sauce is light but full of flavor from the browned chicken and softened vegetables.
Serve the chicken with mashed potatoes, rice, egg noodles, or crusty bread so nothing goes to waste in the bottom of the bowl.
01What you'll need
Ingredients
14 items · 4 servings
- 4 bone-in, skin-on chicken thighs, about 2 pounds total
- 1 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 2 medium carrots, sliced into 1/2-inch pieces
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1 cup unsalted chicken broth
- 2 fresh thyme sprigs, or 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon chopped fresh parsley, for serving
02How to make it
Step-by-step
1. Heat the oven
Place a rack in the center of the oven and heat to 325°F. Choose a Dutch oven or heavy oven-safe pot with a lid. A Dutch oven is a thick pot that holds heat well, which helps the chicken cook evenly.
2. Season the chicken
Pat the chicken thighs dry with paper towels. This helps the skin brown instead of steam. Season all over with the salt and pepper.
3. Brown the chicken
Warm the olive oil in the pot over medium-high heat. Add the chicken skin-side down and cook for 5 to 7 minutes, until the skin is deep golden. Turn and cook the other side for 3 minutes. Transfer the chicken to a plate.
4. Soften the vegetables
Reduce the heat to medium. Add the onion, carrots, and celery to the same pot. Cook for 6 to 8 minutes, stirring often, until the onion softens and the vegetables pick up some color.
5. Add the garlic and tomato paste
Stir in the garlic and tomato paste. Cook for 1 minute, stirring constantly. The tomato paste should darken slightly; this gives the sauce a richer flavor.
6. Deglaze the pot
Pour in the white wine and scrape the browned bits from the bottom of the pot with a wooden spoon. This step is called deglazing, and those browned bits add a lot of flavor. Let the wine simmer for 2 minutes.
7. Braise the chicken
Add the chicken broth, thyme, and bay leaf. Return the chicken to the pot skin-side up, along with any juices on the plate. The liquid should come partway up the sides of the chicken, not cover it. Bring to a gentle simmer, cover, and transfer to the oven. Cook for 35 to 45 minutes, until the chicken is tender and reaches 175°F near the bone.
8. Finish the sauce
Transfer the chicken to a serving plate. Discard the thyme stems and bay leaf. If you want a thicker sauce, simmer the pot uncovered on the stove for 5 to 8 minutes. Taste and adjust the seasoning if needed, then spoon the vegetables and sauce over the chicken. Sprinkle with parsley and serve.
03From our kitchen
Cook's tips
- Make-ahead: Braised chicken tastes even better after it rests. Cook it up to 2 days ahead, cool it quickly, and store it covered in the refrigerator. Reheat gently on the stove or in a 325°F oven until hot.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze the chicken and sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Wine swap: If you do not cook with wine, replace it with extra chicken broth plus 1 tablespoon lemon juice or white wine vinegar. Add the lemon juice or vinegar after the broth so the flavor stays bright.
- Chicken swap: Bone-in, skin-on thighs are the most forgiving cut for braising. Drumsticks also work. Boneless thighs cook faster, usually in 20 to 25 minutes, and should be checked early so they do not overcook.
- Skin texture: Braised chicken skin softens as it cooks. For crisper skin, place the cooked thighs skin-side up on a sheet pan and broil for 2 to 4 minutes before serving. Watch closely so they do not burn.
- Sauce too thin: Simmer the sauce uncovered for a few extra minutes. For a glossy finish, mash a few of the cooked carrots into the sauce to thicken it naturally.
Cook's note
For the most even cooking, use chicken thighs that are similar in size. If one thigh is much larger than the others, give it a few extra minutes in the oven and check the temperature near the bone.
04Frequently asked
Questions & answers
Can I make braised chicken on the stovetop instead of in the oven?
Yes. After adding the broth and returning the chicken to the pot, cover and keep it at a very gentle simmer over low heat. Cook for 35 to 45 minutes, checking now and then to make sure the liquid is not boiling hard.
What temperature should braised chicken thighs reach?
Chicken is safe at 165°F, but thighs are more tender when cooked a little higher. Aim for about 175°F near the bone. The connective tissue softens more at that temperature.
Can I use chicken breasts?
You can, but chicken breasts are leaner and can dry out. Use bone-in, skin-on breasts if possible and start checking them after 25 to 30 minutes in the oven. Remove them when they reach 165°F.
Why is my sauce greasy?
Skin-on chicken releases fat as it cooks. If the sauce looks too oily, spoon off the fat from the surface before serving. You can also chill leftovers; the fat will firm up on top and lift off easily.
What should I serve with braised chicken?
Mashed potatoes, buttered noodles, rice, polenta, or crusty bread are all good choices. Add a green salad or steamed green beans for freshness.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat25 g
- 32%
- Saturated Fat6.4 g
- 32%
- Cholesterol150 mg
- 50%
- Sodium760 mg
- 33%
- Total Carbohydrate10 g
- 4%
- Dietary Fiber2 g
- 7%
- Total Sugars4 g
- Protein32 g
- 64%
- Vitamin D0.1 mcg
- 1%
- Calcium55 mg
- 4%
- Iron2 mg
- 11%
- Potassium650 mg
- 14%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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