Red Wine Oven-Braised Chicken Thighs
These red wine oven-braised chicken thighs yield tender, juicy chicken and melt-in-your-mouth potatoes and carrots. Prep the ingredients ahead of time, and this rustic one-pan dinner can be ready in about one hour.
Ingredients
- 4 to 6 chicken thighs bone-in, skin-on
- 1 tablespoon extra virgin olive oil
- 4 yellow potatoes small to medium sized, skin-on, and cut into 1" to 1 and ½" cubes
- 6 carrots small to medium-sized, peeled, sliced down the center lengthwise, and cut into 1 and ½" pieces
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- Ground black pepper
- 1 yellow onion peeled and sliced julienne into ¼" strips
- 4 garlic cloves peeled and sliced, minced, or left whole
- ½ cup dry red wine (Note 1)
- 2 tablespoons all-purpose flour
- ¾ cup low-sodium chicken stock or broth
- Handful Italian flat-leaf parsley minced
Instructions
- Preheat the oven to 350F.
- Remove any excess moisture from the chicken by blotting it with a paper towel. Sprinkle both sides of the chicken generously with salt and pepper.
- Heat the olive oil over medium heat in a large pan or skillet (cast iron is best). Add the chicken thighs skin side down, and cook for 4-6 minutes until the skin turns golden brown. Move the chicken slightly in the pan every 2 minutes to encourage even browning.
- Turn the thighs over and brown the other side for 3-4 minutes. Transfer the chicken to a plate.
- Add the potatoes, carrots, and thyme to the pan, sprinkle with salt and pepper, and cook the vegetables until they turn golden, 5-10 minutes, stirring occasionally so they cook evenly and don't burn.
- Add the onions and garlic once the potatoes and carrots start to brown, cooking until they also soften a bit and turn color.
- Pour in the wine, toss with the vegetables and simmer for 2 minutes. Add the flour and stir it into the vegetables for about 2 minutes to cook off the raw taste and allow it to develop some flavor. Don't let it burn.
- Pour in the chicken stock, bring to a high simmer, and add the chicken back to the pan. Remove from the heat and place the pan in the oven on the bottom rack, covered, and cook for 35-40 minutes. If you don't have a proper lid for your pan, use aluminum foil.
- Remove the pan from the oven, and garnish the chicken with fresh parsley. Enjoy!
Notes
Note 1: Use a red wine with relatively low tannins, like Pinot Grigio or Cabernet Sauvignon.
General Notes:
- Don't use boneless/skinless thighs in the recipe. They'll dry out.
- If you're only using 4 chicken thighs, 35 minutes should be enough cooking time, but it may take longer if you're using 6.
- Place the thighs on top of some of the vegetables to help prevent them from drying out.
- If the pan seems too crowded, remove a few potatoes, even though a slightly overcrowded pan should be fine.
- If you want a thicker sauce, remove the chicken and vegetables from the pan after they've finished cooking, and simmer the sauce on the stovetop for a few minutes until it reaches the desired consistency.
Nutrition
Serving: 1serving | Calories: 264kcal | Carbohydrates: 46g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 90mg | Potassium: 1145mg | Fiber: 7g | Sugar: 7g | Vitamin A: 15301IU | Vitamin C: 42mg | Calcium: 72mg | Iron: 2mg
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