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Recipe

Braised Chicken Thighs with Autumn Vegetables

Scott Phillips

Servings: six.

Serve this hearty stew in a bowl to best enjoy the sauce.

Ingredients

  • 2 Tbs. unsalted butter
  • 1 slice bacon, cut into 1/2-inch squares
  • 12 chicken thighs (bone in, skin on), excess skin and fat removed
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, chopped
  • 1-1/4 cups dry white wine
  • 5 cups homemade or low-salt chicken broth
  • 1 Tbs. tomato paste
  • 3 bay leaves
  • 1/2 tsp. chopped fresh thyme
  • 2 parsnips (about 6 oz.), peeled and cut into 1-inch lengths
  • 3 medium carrots (about 8 oz.), peeled and cut into 1-inch lengths
  • 12 Brussels sprouts (about 8 oz.), trimmed
  • 12 pearl onions, peeled (optional)
  • 1-1/2 Tbs. all-purpose flour
  • 1 Tbs. coarsely chopped flat-leaf parsley

Nutritional Information

      Calories (kcal) : 480
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 130
      Sodium (mg): 790
      Carbohydrates (g): 17
      Fiber (g): 5
      Protein (g): 37

Preparation

  • In a large, heavy, flameproof casserole over medium heat, melt 1 Tbs. of the butter. Add the bacon and cook until light golden, about 10 minutes. Remove with a slotted spoon and set aside.
  • Increase the heat to medium high and arrange the chicken thighs, skin side down, in a single layer with space between them. (You may have to do this in two batches.) Season with salt and pepper and cook until light golden, about 5 minutes per side. Remove the chicken and pour off all but 1 Tbs. of the fat from the pan. Turn the heat to medium, add the chopped onion, and cook until soft, about 5 minutes.
  • Increase the heat to medium high. Return the chicken and bacon to the pan. Add the wine, broth, tomato paste, bay leaves, and thyme. Bring to a boil, reduce the heat to low, cover, and simmer until the chicken is cooked through, about 15 minutes.
  • Remove the chicken from the pan, cover with foil, and set aside. Add the parsnips, carrots, Brussels sprouts, and pearl onions (if using), to the stock. Cover and cook until the vegetables are tender, 10 to 15 minutes. With a slotted spoon, remove the vegetables from the pan. Turn the heat to high and reduce the broth until 2-1/2 to 3 cups remain, about 15 minutes.
  • In a small bowl, mash together the flour and the remaining 1 Tbs. butter with a fork to make a paste. Bring the liquid to a boil. Whisk the flour and butter paste into the broth, simmering until the liquid thickens slightly and coats a spoon, 2 to 3 minutes.
  • To serve, heat the sauce over medium-high heat until it’s just simmering. Add the chicken and the vegetables and heat thoroughly for a few minutes. Serve the chicken and vegetables with plenty of the sauce and garnish with the parsley.

Reviews

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Reviews

  • jangreen46 | 01/18/2014

    I substituted 5 boneless skinless thighs browned in grape seed oil to cut down on the fat, cut the stock and wine in half but left the vegetable portions the same. It was outstanding, will make it again and again.

  • Faythe_66 | 12/02/2013

    This was really good. I roasted the veggies instead of boiling and served over roasted smashed potatoes per the previous reviewers' suggestions. This is a great fall dish.

  • fortkcook | 11/16/2012

    Yum! This one will become a regular part of my cold weather repertoire. Easy enough for everyday, good (and pretty) enough for company. Perfect fall comfort food. The bacon and butter are worth the splurge -- amazing how even these small amounts can enrich a dish. I used homemade chicken stock and because I like the way roasting caramelizes root veggies, instead of boiling them in the sauce, I tossed them in a little olive oil (I also added some butternut squash) and roasted till browned, then added to the reduced sauce and cooked for 5 mins or so. The other change I made was to braise the chicken for 45 minutes, rather than the 15 minutes called for, which seemed a little short.

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