Braised Chicken Thighs with Winter Vegetables

Home cooking doesn’t have to be difficult. After a long day of work, sometimes it’s tough to make your way to the kitchen to cook dinner, but with a little meal planning and some simple recipes, it definitely can be done! My favorite recipes tend to be those made in the slow cooker, sheet pan suppers, and one-pot meals. Easy to prep and easy to clean up, which is just my style.

This Braised Chicken Thighs with Winter Vegetables recipe is so simple you won’t believe it. It’s a one-pan wonder starting with the chicken being seared in a Dutch oven or large pot. After its brown you’ll soften the vegetables, add some broth and seasonings, then nestle those beautiful pieces of chicken back in the pot. At this point you let the stove do the rest of the work. It will simmer and bubble away and about 20 minutes later you’ve got a pot full of tender chicken and veggies and an incredibly flavorful sauce from the braising liquid. I like to serve mine over rice, but you can skip that part if you’d like. Sprinkle the chicken with a bit more fresh oregano and dinner is served.

Braised Chicken Thighs with Winter Vegetables

Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 6

Ingredients:

  • 1/4 cup all-purpose flour
  • 6 boneless, skinless chicken thighs
  • 2 Tbsp. olive oil, divided
  • 1 cup diced onion
  • 2 cups peeled and cubed butternut squash
  • 2 cups peeled and cubed potatoes
  • 1 garlic clove, minced
  • 1/2 cup low-sodium chicken broth
  • 1 tsp. chopped fresh oregano
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • Additional chopped fresh oregano, for garnish

Directions:

1. Place flour on plate and lightly dredge chicken in flour.
2. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes, flip and cook additional 3-4 minutes, or until brown on both sides. Remove from the pan and set aside.
3. Heat the remaining 1 Tbsp. skillet in pot. Add onion and cook 5 minutes, or until softened. Add squash, potatoes and garlic and cook 5 minutes. Stir in broth, oregano, salt and pepper. Add chicken back to pan, tucking it into vegetables. Bring to a boil, reduce the heat to low and simmer, covered, 20 minutes, or until the chicken is cooked through. Sprinkle with additional chopped oregano, if desired.