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Braised Chicken

Braised chicken thighs cooked in a Dutch oven until very tender, finished with a glossy butter-rich braising liquid. Deeply golden skin, aromatic herbs, and sweet carrots create a rich American main dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 5 bone-in skin-on chicken thighs Use 4-6 thighs for best coverage in the Dutch oven.
Braising liquid and aromatics
  • 1 cup chicken broth
  • 0.5 cup dry white wine
  • 1 onion, diced
  • 3 carrots, sliced
  • 4 garlic, smashed
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter Swirl in at the end for gloss.
  • 2 fresh thyme, sprigs
  • 1 fresh rosemary, sprig
  • 1 bay leaf
  • 1 Salt and pepper to taste
  • 1 Fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Prep and season
  1. Preheat oven to 325F. Season chicken generously with salt and pepper.
Sear and build the braise
  1. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear chicken skin-side down 6-7 minutes until deeply golden, then remove.
  2. Add onion and carrots to the Dutch oven and sauté 4 minutes. Add garlic and tomato paste and cook 2 minutes.
  3. Pour in white wine to deglaze, scraping up browned bits from the pan. Simmer 2 minutes.
  4. Add chicken broth, thyme, rosemary, and bay leaf. Return chicken skin-side up.
Braise and finish
  1. Cover the Dutch oven and braise in the oven 35-40 minutes until very tender. Keep it covered the entire time for steady moisture.
  2. Swirl in butter and remove bay leaf and herbs. Garnish with fresh parsley to serve.

Notes

For the best color, don’t move the chicken while searing—aim for a deep golden crust before removing. Store leftovers in an airtight container in the refrigerator up to 3-4 days; reheat gently in a covered pot until hot. Freezing is yes for up to 2 months, though the texture of carrots may soften. For a dairy-light option, omit the butter at the end and finish with a spoonful of extra chicken broth; the sauce will be less glossy but still flavorful.