Description
This Braised Chicken Thighs Casserole delivers a symphony of textures, from crispy skin to tender meat, with vibrant vegetables and a rich sauce for a gourmet experience at home.
Ingredients
6–8 pieces Bone-in, skin-on organic chicken thighs
3 tablespoons Extra Virgin Olive Oil or Avocado Oil
1 large Yellow onion (diced)
6 cloves Fresh garlic (smashed)
3 large Carrots (thick diagonal slices)
2 stalks Celery (chopped)
2 cups Chicken bone broth (unsalted)
1/4 cup Apple cider vinegar or dry white wine
1 tablespoon Raw honey or Maple syrup
4 sprigs Fresh rosemary, thyme, and bay leaves
Sea salt and cracked black pepper to taste
Instructions
- Pat the chicken thighs completely dry with a paper towel and season with sea salt and cracked black pepper
- Heat the oil in a large skillet over medium-high heat. Sear the chicken skin-side down for 6-8 minutes until golden brown, then flip and sear the other side for 2 minutes. Remove chicken and set aside
- Sauté the onions, carrots, and celery in the same pan for 5 minutes. Add the garlic and herbs, stirring for 60 seconds
- Deglaze the pan with apple cider vinegar or wine. Scrape the bottom to incorporate flavor
- Stir in the broth and honey. Bring to a gentle simmer
- Place the chicken back in, skin side up, and nestle among the vegetables. Bake in a preheated oven at 375°F for 25-30 minutes until the chicken reaches an internal temperature of 165°F
Notes
Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheat in the oven at 350°F for 15 minutes to preserve skin crispness.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4g
- Sodium: varies by broth
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg