Braised Chicken Thighs with Root Vegetables
AO’s cozy, delicious recipe will become a staple in your kitchen this season.
Ingredients:
8 boneless, skinless chicken thighs
Salt, pepper, garlic powder, paprika
Extra virgin olive oil
1 medium onion, diced
4-6 carrots, sliced
8-10 gold creamer potatoes, quartered
2 shallots, thinly sliced
1 cup brodo lemon rosemary bone broth
1 teaspoon fresh thyme (or ½ teaspoon dried)
1 lemon, halved and juiced
Directions
Season the Chicken: Pat the chicken thighs dry and season generously with salt, garlic powder, paprika, and pepper on both sides.
Sear the Chicken: In a large skillet, braiser, or Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs and sear until golden brown, about 5-7 minutes. Flip and cook for another 3-4 minutes. Remove from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the onion, shallot, carrots, and potatoes. Sauté for about 5 minutes until they start to soften. Add the lemon juice and scrape up all the brown bits on the bottom of the pan.
Add Liquid and Chicken: Pour in the brodo broth, and add the thyme, and bring to a boil, then reduce heat to medium low. Nestle the chicken thighs back into the pan.
Braised Finish: Cover the skillet and reduce the heat to medium-low. Cook for about 35-40 minutes, or until the chicken is cooked through and the vegetables are fork tender.
Serve: Taste for seasoning. Garnish with fresh parsley if desired. Serve warm with sautéed green beans with shallots.
