Italian Braised One Pot Chicken (Printable)
Tender chicken thighs slow-braised with tomatoes, garlic, and vegetables in one pot for a rich Italian-inspired meal.
# What You'll Need:
→ Poultry
01 - 8 bone-in, skin-on chicken thighs (about 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 tbsp dry white wine (optional)
→ Seasonings & Herbs
10 - 2 tbsp olive oil
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - 1 tsp dried oregano
14 - ½ tsp dried thyme
15 - 1 tsp dried basil
16 - 1 bay leaf
17 - 2 tbsp chopped fresh parsley (for garnish)
18 - Zest of 1 lemon (optional)
# How to Make It:
01 - Pat chicken thighs dry with paper towels and season both sides generously with salt and 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 for 5 minutes more. Remove chicken from pot and set aside.
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, oregano, thyme, basil, bay leaf, and lemon zest if using. Bring the mixture to a 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 the lid and continue simmering uncovered for 10 minutes, allowing the sauce to reduce and thicken slightly.
08 - Remove and discard the bay leaf. Sprinkle with fresh chopped parsley and 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 spoon over everything
02 -
- Resist the urge to crowd the pot when searing—work in batches if needed so the chicken actually browns instead of steaming
- The sauce will look thin right after you add the liquid, but it reduces and concentrates beautifully during braising
03 -
- Pat the chicken skin completely dry before searing—wet chicken steams instead of crisps
- Let the pot come to room temperature before cleaning, or that sauce will bond to your Dutch oven forever