Description
A comforting and flavorful dish featuring tender braised chicken paired with a medley of vegetables.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, chopped
- 1 cup chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season the chicken thighs with salt and pepper. Add them to the pot, skin-side down, and sear until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.
- In the same pot, add the onion, garlic, carrots, celery, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.
- Pour in the chicken broth and diced tomatoes. Stir in the thyme and rosemary.
- Return the chicken to the pot, skin-side up. Bring to a simmer.
- Cover the pot and reduce the heat to low. Let it braise for about 30-40 minutes, or until the chicken is cooked through and tender.
- Taste and adjust seasoning with salt and pepper as necessary.
- Serve hot, garnished with fresh parsley.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Cuisine: American