Lemony Braised Chicken and Vegetables
Most likely you have everything on hand you need for this easy chicken dish.
This recipe is based on a French peasant dish. It uses inexpensive flavorful chicken thighs and other pantry staples. Use an inexpensive, yet good wine—we like the Chardonnay from Mirassou.
- 1 T Olive Oil
- 6 Bone In, Skin On Chicken Thighs
- 1 Whole Potato
- 1 Yellow Onion
- 2 Carrots
- 2 Garlic Cloves
- ¾ cup White Wine
- 1 cup Low Sodium Chicken Broth
- 3 Thyme Sprigs
- 1 Lemon
- ½ tsp Salt
- 1 tsp Freshly Ground Black Pepper
- 1 Tomato
- ½ Lemon (optional)
- Heat oil in a large heavy skillet over medium heat. Add chicken, and brown on both sides, 10 to 15 minutes. Remove from pan. Add potato, onion and carrots; cook 5 minutes.
Return chicken to pan (with any juices). Add garlic, wine, broth, thyme, lemon juice, salt and pepper. Cover and simmer 15 to 20 minutes. Add chopped tomato and serve. Garnish with lemon slices, if desired.