Braised Chicken Thighs with Vermouth, Herbs & Vegetables

January 10, 2023

Dinner Homemaking Recipes

Braised Chicken Thighs with Vermouth, Herbs & Vegetables

Braising means to first brown meat over high heat, then simmer on low in a covered pot in a bit of cooking liquid. Here is how to make Braised Chicken Thighs with Vermouth, Herbs & Vegetables.

In a dutch oven, heavy pot, or deep cooking skillet, heat butter and olive oil over medium to high heat. Season both sides of chicken with salt, pepper, and paprika. Add the chicken and cook about 3-4 minutes per side, turning once to allow the skin side to brown and crisp nicely. Remove from the skillet and set aside on a plate.

Add the onion to the pot and sauté until slightly softened. Add the potatoes and carrots, season with salt and pepper, and continue to sauté until potatoes and carrots begin to brown slightly.

Add the flour to the onions, potatoes and carrots, mix well. Then add the thyme, chicken stock, and vermouth (or white wine), stir and bring to a boil. Add the chicken thighs back to the pot, and any accumulated juices. Cover and reduce heat to low and simmer for about 30 minutes or until the chicken is cooked through and carrots and potatoes have softened. Stir occasionally. You will see the beautiful sauce start to thicken, almost turning into a gravy. Serve with warm bread. Enjoy!

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Braised Chicken Thighs with Vermouth, Herbs & Vegetables

Course Dinner
Prep Time 10 minutes
Cook Time 45 minutes
Servings 2 to 4 people
Author Stasia Wimmer Boschetti

Ingredients

  • 4 chicken thighs, skin on and bone in
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 teaspoon butter
  • 1 large onion, finely sliced
  • 2 baking potatoes, peeled and cubed
  • 8 medium carrots, cut into 1 1/2-inch pieces
  • 1 tablespoon flour
  • 1 teaspoon thyme
  • 1 1/3 cups chicken stock
  • 1/3 cup dry vermouth, (or dry white wine)

Instructions

  1. In a dutch oven, heavy pot, or deep cooking skillet, heat butter and olive oil over medium to high heat. Season both sides of chicken with salt, pepper, and paprika. Add the chicken and cook about 3-4 minutes per side, turning once to allow the skin side to brown and crisp nicely. Remove from the skillet and set aside on a plate.
  2. Add the onion to the pot and sauté until slightly softened. Add the potatoes and carrots, season with salt and pepper, and continue to sauté until potatoes and carrots begin to brown slightly.
  3. Add the flour to the onions, potatoes and carrots, mix well. Then add the thyme, chicken stock, and vermouth (or white wine), stir and bring to a boil. Add the chicken thighs back to the pot, and any accumulated juices. Cover and reduce heat to low and simmer for about 30 minutes or until the chicken is cooked through and carrots and potatoes have softened. Stir occasionally. You will see the beautiful sauce start to thicken, almost turning into a gravy. Serve with warm bread. Enjoy!
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