Braised Chicken Thighs with Vermouth, Herbs & Vegetables

Braised Chicken Thighs with Vermouth, Herbs & Vegetables

Looking for a simple, yet delicious dinner recipe that’s easy to make on the stovetop? Look no further than Braised Chicken Thighs with Vermouth, Herbs & Vegetables! This hearty and flavorful dish is perfect for any weeknight dinner or special occasion, and it’s sure to impress your guests.

To make this recipe, you’ll need chicken thighs, skin on and bone in, as well as Kosher salt, freshly ground pepper, and paprika for seasoning. You’ll also need olive oil, butter, finely sliced onion, peeled and cubed baking potatoes, and carrots cut into 1 1/2-inch pieces. For the sauce, you’ll need flour, thyme, chicken stock, and dry vermouth.

To start, season the chicken thighs with salt, pepper, and paprika, then heat half of the butter with the olive oil in a large skillet or dutch oven over medium-high heat. Add the chicken thighs, skin side down, and cook until golden brown, about 6 minutes per side. Remove the chicken from the skillet and set aside.

Add the remaining butter to the skillet and melt it over medium heat. Add the onion and cook until softened, about 5 minutes. Add the potatoes and carrots and cook for another 5 minutes. Sprinkle the flour over the vegetables and stir to combine. Cook for another 2-3 minutes, then add the thyme, chicken stock, and vermouth.

Stir to combine and bring the mixture to a simmer. Add the chicken thighs back to the skillet, skin side up, and cover with a lid. Cook for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

Serve hot and enjoy! This dish pairs perfectly with a side salad or crusty bread for sopping up the delicious sauce. Plus, it’s a great way to use up any leftover vegetables you have in your fridge. Give this recipe a try tonight and impress your family and friends with your culinary skills!

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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
• 2 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. To start, season the chicken thighs with salt, pepper, and paprika, then heat half of the butter with the olive oil in a large skillet or dutch oven over medium-high heat. Add the chicken thighs, skin side down, and cook until golden brown, about 6 minutes per side. Remove the chicken from the skillet and set aside.

2. Add the remaining butter to the skillet and melt it over medium heat. Add the onion and cook until softened, about 5 minutes. Add the potatoes and carrots and cook for another 5 minutes. Sprinkle the flour over the vegetables and stir to combine. Cook for another 2-3 minutes, then add the thyme, chicken stock, and vermouth.

3. Stir to combine and bring the mixture to a simmer. Add the chicken thighs back to the skillet, skin side up, and cover with a lid. Cook for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.