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Tender and juicy stewed chicken thighs are seasoned, pan-fried, and served with lightly sautéed vegetables in a delicious soup. Perfect for a warm and comforting family meal.
Chicken thighs always come out moist and delicious! If you love making meals with chicken thighs like I do, try these crispy and juicy air fryer chicken thighs , this amazing caramelized chicken , and flavorful Greek lemon chicken .
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Stewed chicken thighs
You’ll be amazed at the volume and flavor of this braised chicken thigh dish. The best part is that it’s a complete meal with potatoes, carrots, and delicious gravy already included. Add fluffy rolls and you have the perfect family dinner.
The stewed chicken is very juicy and delicious! In addition, you will get a wonderful gravy with tender potatoes and carrots. The whole meal was truly amazing! It’s so impressive that your family will think you spent all day cooking it! But it’s really, really easy and perfect for a warm and cozy Sunday meal.
Materials needed
The ingredients needed to make this braised chicken thighs recipe are simple and healthy. You’ll need chicken, seasonings, vegetables, fresh herbs, and a few pantry essentials. Measurements are listed in the recipe card below.
- Chicken thigh: For maximum flavor and juiciness, use bone-in chicken thighs with the skin on.
- Salt and pepper: It brings out the flavor of the chicken.
- seasoning: A blend of dried oregano and thyme adds great flavor to the chicken.
- Olive oil: For grilled thighs and stir-fried vegetables.
- Yellow onion: Adds depth to dishes.
- potato: Yellow, purple, and red potatoes are used to add a splash of color.
- carrot: A hint of sweetness enhances the flavor of this meal.
- dry white wine: Your food will look really gorgeous! You can add additional chicken broth if you like.
- chicken soup: Chicken soup or stock is the base for gravy and gives it its special flavor. To better control the amount of salt in your recipes, use reduced salt.
- Fresh herbs: For a fresh herbal flavor, add 2 sprigs of fresh rosemary and 2 sprigs of fresh thyme.
- flour: It will help thicken the gravy.
How to stew chicken thighs
There are a few different steps to making this dish, but it only takes about 15 minutes of hands-on time and you’ll have a complete meal when everything is cooked. One bite and you’ll know it was worth the effort.
- Seasonal chicken: Preheat oven to 375 degrees Fahrenheit. Pat the chicken thighs dry and season with salt, pepper, oregano, and thyme.
- Yakitori: Heat the oil in a large enameled brazer over medium-high heat on the stove. Add the chicken thighs to the pan and cook until evenly browned, about 5 minutes on each side. Remove chicken from pot.
- Sauteed vegetables: Add the onions, potatoes, and carrots to the pot and sauté until the vegetables are slightly soft and starting to brown.
- Add broth, chicken, and herbs. Carefully pour the white wine and chicken stock into the pot. Return the chicken to the pot along with the rosemary and thyme sprigs. Only partially soak the chicken.
- bake: Place in the oven and roast the chicken and vegetables, uncovered, for 30 to 40 minutes, until the chicken is cooked through and warms to 165 degrees Fahrenheit. If the chicken is too dark, cover and finish cooking.
- Thicken the soup: To thicken the cooking liquid into a gravy, add the flour and 1 cup of the cooking liquid to a bowl, whisking away any lumps. Pour the flour mixture into the saucepan and stir.
- serve: Serve the chicken with vegetables and gravy.
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Tips for making stewed chicken thighs
This braised chicken thighs recipe is super easy and almost foolproof. It’s hard to go wrong, but here are some tips so it’s perfect no matter when you make it.
- chicken: It’s best if the chicken thighs are all the same size and shape. This way all the chicken pieces will cook at the same rate.
- Preparing the chicken: Before cooking chicken thighs, be sure to pat them dry with paper towels. Then add salt, pepper and other seasonings.
- Wine alternatives: If you don’t want to use wine, you can replace the white wine with chicken stock, broth, or white wine vinegar.
- Check doneness: The most accurate way to check that the meat has reached 165 degrees Fahrenheit is to use a meat thermometer.
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store leftovers
This whole dish is great leftovers! It keeps well for several days and can be easily reheated on the stovetop, in the oven, or in the microwave for a quick lunch or dinner.
- In the refrigerator: Let the chicken, vegetables, and gravy cool completely, then transfer to an airtight container and store in the refrigerator for up to 4 days.
- Inside the freezer: It’s best to flatten the chicken thighs, vegetables, and gravy, place them in a ziplock bag, squeeze out all the air, and freeze. Store properly flat and freeze for up to 3 months. When ready to bake or reheat, thaw in the refrigerator overnight.
- To reheat: Thaw chicken before cooking or reheating. Reheat in the oven in batches in a baking dish until a meat thermometer registers 165 degrees Fahrenheit.
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See more chicken thigh recipes
If you’re looking for a more delicious way to cook chicken thighs, I have a recipe for you! I love that the extra fat in the thighs creates great flavor and helps keep the meat tender and moist. You’ll want to try them all!
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Preheat oven to 375 degrees Fahrenheit. Pat the chicken thighs dry and season with salt, pepper, oregano, and thyme.
Heat the oil in a large enameled brazer over medium-high heat on the stove. Add the chicken thighs to the pan and cook until evenly browned, about 5 minutes on each side. Remove chicken from pot.
Add the onions, potatoes, and carrots to the pot and sauté until the vegetables are slightly soft and starting to brown.
Carefully pour the white wine and chicken stock into the pot. Return the chicken to the pot along with the rosemary and thyme sprigs. Only partially soak the chicken.
Bake the chicken and vegetables, uncovered, for 30 to 40 minutes, until the chicken is cooked through and warms to 165 degrees Fahrenheit. If the chicken is too dark, cover and finish cooking.
To thicken the cooking liquid into a gravy, add the flour and 1 cup of the cooking liquid to a bowl, whisking away any lumps. Pour the flour mixture into the saucepan and stir.
Serve the chicken with vegetables and gravy.
Provided by: 1waitercalorie: 577kcalcarbohydrates: 35gprotein: 28gfat: 32gSaturated fat: 8gPolyunsaturated fats: 6gMonounsaturated fats: 15gTrans fat: 0.1gcholesterol: 143mgsodium: 1670mgpotassium: 1130mgfiber: Fivegsugar: 6gVitamin A: 10882IUVitamin C: 16mgcalcium: 80mgiron: 3mg
Nutritional information is automatically calculated and should only be used as a rough guide.