Description
A comforting dish featuring fork-tender chicken thighs simmered in a rich, savory broth, perfect for chilly evenings.
Ingredients
Scale
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 cup white wine
- 2 cups chicken broth
- 2 sprigs thyme
- 1 bay leaf
- Salt and pepper to taste
- Creamy polenta or risotto (for serving)
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add the chicken thighs, season with salt and pepper, and brown them on both sides until golden, about 4-5 minutes per side.
- Remove the chicken and set it aside on a plate.
- Add the chopped onion, carrots, celery, and minced garlic to the same pot; sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot.
- Return the browned chicken to the pot, adding the chicken broth, thyme, and bay leaf.
- Cover the pot and let it simmer for about 90 to 120 minutes until the chicken is tender and falling off the bone.
- Serve the chicken over creamy polenta or risotto, allowing the grains to soak up the savory juices.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg