braised chicken recipe
The Best braised chicken recipe
Classic Braised Chicken with Root Vegetables
A tender, flavorful braised chicken dish slow-cooked in a rich tomato-based sauce with sweet potatoes, carrots, and onions. Perfect for weeknight meals.
🥘Ingredients
- 4 boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 large sweet potato, diced
- 2 medium carrots, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1.5 cups chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp salt
- ½ tsp black pepper
👨🍳Directions
-
1
Preheat oven to 375°F. In a large Dutch oven, heat olive oil over medium heat. Season chicken thighs with thyme, rosemary, salt, and pepper. Brown on all sides (about 5 minutes total). Remove chicken and set aside. -
2
In the same pot, add onions and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant. Add diced sweet potatoes and carrots, cooking for 2 minutes. -
3
Pour in chicken broth, crushed tomatoes, and tomato paste. Return chicken to the pot, cover, and transfer to the oven. Braise for 50–60 minutes, until chicken is tender and vegetables are soft. -
4
Remove from oven and let rest for 10 minutes before serving. Garnish with fresh parsley if desired.
🔧Equipment
- Large Dutch oven or heavy pot
- Wooden spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of red wine during the braising process.
- If using chicken breasts instead of thighs, reduce braising time to 40–45 minutes.
Watch Video Of How Classic Braised Chicken with Root Vegetables Works
❓ Frequently Asked Questions About Braised Chicken with Root Vegetables
How long should I let the chicken braise in the sauce?
The chicken should simmer uncovered for about 45 minutes to 1 hour for tender, flavorful results. If you’re using bone-in pieces, aim for 1 hour to ensure the meat is fully cooked through. Check internal temperature with a meat thermometer—it should read 165°F when done.
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs stay juicier and hold up better to braising. If you prefer, you can also use a mix of thighs and breasts for extra moisture. Just trim excess fat if you’re not fond of it.
What if my chicken isn’t fully cooked before adding the sauce?
No worries—uncooked chicken will continue cooking as it braises. Just make sure the chicken reaches 165°F before adding the sauce to avoid overcooking. If you’re unsure, test a piece with a meat thermometer before starting.
How can I adjust the recipe for a smaller or larger batch?
This recipe serves 4–6 people, so if you need more, double the ingredients. For a smaller crowd, reduce by half, but keep the same ratios. Just ensure your pot has enough space to simmer comfortably without crowding.
What’s the best way to serve this braised chicken?
Serve it over creamy mashed potatoes, roasted root vegetables, or a fresh green salad. The rich sauce pairs well with crusty bread or a simple honey drizzle for extra sweetness. Garnish with fresh herbs like parsley or thyme for brightness.
