What better way to celebrate the season of renewal than with Braised Chicken Thighs with Spring Vegetables: a hearty yet delicate dish that features a bounty of seasonal produce.
This recipe captures the essence of springtime comfort by combining tender boneless, skinless chicken thighs with a vibrant array of seasonal vegetables. Once the chicken and vegetables are simmered to perfection we’ll transform the savory juices into a gravy and finish the dish with fresh herbs.
Here’s Why You’ll Love This Recipe
If you’re looking for a lovely Sunday supper, this Dutch oven braised chicken thighs recipe is one to try. Here’s why:
- One-Pot Recipe—This Braised Chicken Thighs and Spring Vegetables recipe is cooked in one pot, a Dutch oven, making cleanup a breeze.
- Tender and juicy chicken—Braising is a cooking method that ensures the chicken stays tender and retains moisture.
- Vibrant Spring Produce—This recipe is a colorful reflection of the season’s vibrant produce. It’s perfect for occasions when presentation is as important as flavor.
- Versatility— Customize the vegetables based on your preferences and what’s in season. The same goes for the herbs and spices.
What is Braising?
Braising is a cooking method that involves searing meat at a high temperature, then simmering it slowly in a broth until it becomes tender yet retains its juices. For this Dutch oven braised chicken thighs recipe, the chicken is first seared in olive oil and then cooked at a relatively low temperature in the oven until it’s fall-apart delicious.
Braising is a great method for cooking a variety of meats, including lamb shanks, beef, brisket, pork, chicken wings and drumsticks. Root vegetables also hold up particularly well during the braising process, which is typically low and slow.
Ingredients + Substitutions
Here’s what you’ll need to make this Braised Chicken Thighs with Spring Vegetables recipe.
- Chicken thighs—This recipe calls for boneless, skinless chicken thighs.
- Small red potatoes—I use extra-small potatoes, feel free to quarter larger new potatoes.
- Chicken bone broth—Bone broth makes for a rich gravy, but use stock if that’s what you have on hand.
- Onion—I use purple, but yellow works just as well. Pearl onions would also be great in this recipe.
- Carrots—Use rainbow colored carrots if you can find them.
- Radishes—The radishes absorb the flavors from the rich chicken juices and bone broth. Don’t skip them!
- Spring peas—Used frozen if you don’t have access to fresh peas.
- Extra-virgin olive oil
- Salt, pepper, savory dried herbs
- Cornstarch—We’ll make a slurry and turn the juices into a rich and savory gravy.
- Fresh herbs—Thyme and dill are beautiful options, but any fresh herbs you prefer will work here, including basil, oregano, rosemary and Italian parsley.
More Spring Recipes to Love
Make Ahead + Storage
This recipe is best enjoyed immediately upon coming out of the oven. However, there are elements of this recipe that can be prepared in advance.
Wash, chop and prepare the vegetables up to a day in advance to save on prep time. Store in an large zipper bag in the refrigerator until ready to cook.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the gravy separate from the chicken thighs and vegetables. Gently reheat on the stove, in the oven or in the microwave.
Braised Chicken Thighs with Spring Vegetables FAQs
Can I swap the chicken thighs for boneless, skinless chicken breasts?
Chicken thighs work so well in this recipe because they retain flavor and moisture through the braising process, but you can use boneless, skinless chicken breasts if that’s your preference. You’ll want to reduce the cooking time as breasts may cook faster than thighs and you don’t want the chicken to dry out.
What are some other vegetables I can use in this recipe?
There are so many delicious options. Brussels sprouts would be great in this recipe, as would zucchini, artichokes, snap peas and baby Yukon gold potatoes.
Can I freeze leftovers?
Yes, absolutely. Allow the chicken and vegetables to cool completely before transferring it to an airtight container. Freeze the gravy in a separate container. This recipe should freeze well for up to three months.
To reheat from frozen, thaw overnight in the refrigerator and gently reheat on the stove or in the microwave until heated through. Top with fresh herbs or a little lemon juice to give the recipe and extra burst of flavor.
Is this a good recipe for meal prep?
Yes, this is an excellent recipe to prepare for your weekly meal prep!
Braised Chicken Thighs with Spring Vegetables
This recipe captures the essence of springtime comfort by combining tender boneless, skinless chicken thighs with a vibrant array of seasonal vegetables.
- Total Time: 1 hour 10 mins.
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds boneless, skinless chicken thighs
- Salt and pepper, to taste
- 2 teaspoons savory dried herbs, such as marjoram, basil, thyme or poultry blend
- 1 medium red onion
- 1 cup radishes, quartered
- 4 medium carrots, peeled, cut into thirds and then sliced lengthwise into sticks
- 16 ounces extra-small red potatoes
- 1/2 cup spring peas
- 1 cup chicken bone broth
- 2 tablespoons cornstarch
- Fresh herbs of choice, such as thyme and dill
Instructions
- Move an oven rack to the middle position and preheat to 375 degrees F.
- In a Dutch oven or oven-safe pan, heat 2 tablespoons extra-virgin olive oil over medium high heat. As the EVOO heats, pat the chicken thighs dry and season with salt, pepper and savory dried herbs. When the pan reaches medium-high heat, sear the chicken thighs until browned on each side (about 4 minutes per side). Remove from the pan and set aside.
- Add the onion, carrots and radishes to the hot pan and sauté for about 4 minutes. Add the potatoes, peas and chicken broth and bring to a simmer.
- Turn off the heat, nestle the chicken thighs into the vegetables, cover the Dutch oven with the lid and braise in the oven for 35 minutes at 375 F.
- Once the chicken is cooked through and the vegetables are tender, remove the Dutch oven from the oven and place on the stove. Remove the chicken and vegetables from the Dutch oven to a serving platter. Turn the stove on low heat and bring the juices to a simmer. Meanwhile, mix the cornstarch with cold water for a slurry. Stir the slurry into the simmering pan, stirring consistently for about 1-2 minutes. Turn off the heat and allow the gravy to thicken.
- Divide the chicken and vegetables, garnish with fresh herbs and top with gravy, as desired. Enjoy!
- Prep Time: 20 mins.
- Cook Time: 50 mins.
- Category: Dinners
- Method: Stovetop + Oven
- Cuisine: American