Braised Chicken Thighs with Carrots

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 pound baby carrots, peeled
• 1 medium yellow onion, roughly chopped
• 4 cloves garlic, sliced thin
• 1 teaspoon fresh thyme leaves
• 1 cup dry white wine
• 1½ cups chicken stock
• 1 sprig fresh rosemary
• 2 tablespoons cold butter, cubed

Method

1. 1Pat the chicken thighs completely dry with paper towels and season generously with salt and pepper to ensure the skin crisps properly during searing.
2. 2Heat olive oil in a large Dutch oven over medium-high heat, then place the chicken skin-side down and sear for 6 minutes until deeply golden and the skin releases easily from the pan.
3. 3Remove the chicken and reduce heat to medium, then sauté the onions in the same pan for 5 minutes until soft and translucent.
4. 4Add the garlic, carrots, and thyme, stirring constantly for 2 minutes until the garlic becomes fragrant but not browned.
5. 5Pour in the white wine to deglaze, scraping up every bit of browned flavor from the bottom of the pot, and let it simmer until reduced by half.
6. 6Nestle the chicken thighs skin-side up among the vegetables, add the rosemary sprig and chicken stock, and bring the liquid to a gentle simmer.
7. 7Cover the pot and transfer to a 325°F (160°C) oven for 45 minutes, or until the chicken is tender and the carrots yield to a fork.
8. 8Remove from the oven, discard the rosemary sprig, and stir the cold butter into the pan juices off-heat to create a glossy, emulsified sauce.
9. 9top the dish with a sprinkle of fresh parsley just before serving to introduce a bright herbal contrast to the rich braise.

Nutrition per serving