Italian Braised One Pot Chicken (Printable)
Tender chicken thighs slow-braised with tomatoes, vegetables, and aromatic herbs in a rich Italian sauce.
# What You’ll Need:
→ Poultry
01 - 8 bone-in, skin-on chicken thighs (approximately 3.3 lbs)
→ Vegetables
02 - 1 large yellow onion, sliced
03 - 3 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 red bell pepper, sliced
→ Liquids
07 - 14 oz canned diced tomatoes
08 - 1 cup low-sodium chicken broth
09 - 2 tablespoons dry white wine (optional)
→ Seasonings & Herbs
10 - 2 tablespoons olive oil
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - 1 teaspoon dried oregano
14 - ½ teaspoon dried thyme
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - 2 tablespoons chopped fresh parsley (for garnish)
18 - Zest of 1 lemon (optional)
# How-To Steps:
01 - Pat chicken thighs thoroughly dry with paper towels. Season generously on all sides with salt and black pepper.
02 - Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Place chicken thighs skin side down and sear until golden brown, about 5 minutes. Flip and cook another 5 minutes. Remove chicken and set aside on a plate.
03 - In the same pot, add onion, carrot, celery, and bell pepper. Sauté for 5 minutes until vegetables begin to soften. Add minced garlic and cook for 1 minute until fragrant.
04 - Pour in white wine if using, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce for 1 minute.
05 - Stir in diced tomatoes, chicken broth, dried oregano, dried thyme, dried basil, bay leaf, and lemon zest if using. Bring mixture to a gentle simmer.
06 - Return chicken thighs to the pot, arranging them skin side up. Cover with lid and reduce heat to low. Braise gently for 40 minutes until chicken is tender and cooked through.
07 - Remove lid and increase heat slightly. Simmer uncovered for 10 minutes to allow the sauce to reduce and thicken to desired consistency.
08 - Discard the bay leaf. Transfer chicken to a serving platter and spoon sauce over the top. Garnish generously with fresh chopped parsley. Serve hot alongside polenta, crusty bread, or pasta.
# Expert Advice:
01 -
- Everything happens in one pot, which means maximum flavor and minimum cleanup
- The chicken becomes impossibly tender while the sauce transforms into something you'll want to eat with a spoon
02 -
- Don't rush the searing, that golden brown crust is where much of the deep flavor develops
- The sauce will continue to thicken as it stands, so don't worry if it seems slightly thin when you first uncover the pot
03 -
- Use a heavy Dutch oven or enameled cast iron pot for the most even heat distribution
- Let the chicken come to room temperature before searing for more even cooking