Braised chicken, carrots & potatoes

The easy one pan dinner you’re going to want to make tonight.



  1. Season the chicken thighs with salt and pepper, and sear in a large sautée pan warmed with the vegetable oil, about 2 minutes on each side, or until browned.
  2. Transfer the chicken to a plate, and add the diced onion and garlic until translucent. Then add potatoes and carrots until lightly browned, about 5 minutes. Then sprinkle with salt, pepper and the flour, and mix.
  3. With heat on medium high, add the wine and reduce for 1 minute, then add the chicken stock and thighs and bring to a boil.
  4. Lower heat to a simmer and cover the pan. Simmer for about 30 minutes, occasionally stirring.
  5. When ready, the sauce should be thickened to a gravy consistency, sprinkle dried thyme and serve.

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