Braised Chicken Thighs with Winter Vegetables

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water + bouillon is a cost-effective substitute.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers a similar flavor profile without alcohol, while chicken broth adds depth without extra cost.

Preheat the oven to 350°F (175°C).

Season chicken thighs with salt and black pepper.

Heat olive oil in a large oven-safe pot over medium-high heat until shimmering.

Add chicken thighs skin-side down and sear until golden brown, about 5-7 minutes.

Flip the chicken and sear the other side for another 5 minutes.

Remove chicken from the pot and set aside.

Add chopped onions and garlic to the pot, sauté until softened, about 3-4 minutes.

Add carrots, parsnips, and potatoes, cooking for another 5 minutes.

Pour in white wine, scraping the bottom of the pot to deglaze, and let it simmer for 2 minutes.

Add chicken broth, thyme, rosemary, and bay leaves, stirring to combine.

Return the chicken to the pot, skin-side up, and bring to a simmer.

Cover the pot and transfer it to the preheated oven.

Braise for 45-50 minutes, or until the chicken is tender and cooked through.

Add mushrooms during the last 15 minutes of cooking.

Remove from the oven and let rest for 10 minutes before serving.

Cooking Techniques

Spice Level: