Becky Luigart-Stayner
4 servings (serving size: 2 thighs and about 1 1/3 cups vegetable mixture)

This braised herb chicken thighs recipe will become your go-to dish. Choose red skin potatoes that are similar in size so they'll be done at the same time.

How to Make It

Step 1

Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal bag, shaking to coat.

Step 2

Heat oil in a Dutch oven over medium heat. Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly brown. Add carrot and onion; cook 3 minutes, stirring frequently. Add broth, wine, and potatoes; bring to a boil. Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.

Ratings & Reviews

RogueBarbie's Review

January 21, 2014
I made this as directed, but covered the dutch oven for the simmer. I also simmered a little longer than the 35 minutes because I like my veggies on the soft side. I served it with Ina Garten's Easy Parmesan Risotto that I had made in the dutch oven the night before. It was the perfect combo! The thighs were tender and delicious and the veggies perfectly cooked. There was plenty of sauce to get into the risotto and for dipping bread. My kids had seconds - even my daughter who had just been complaining that I make chicken too often! I will definitely make this again!

August 06, 2017
Agree with you completely on covering the dutch oven for the simmer period. I was thinking the same thing as I read this recipe. 

Jeninky1's Review

June 20, 2011
I LOVE THIS RECIPE. Delicious, easy and inexpensive. Definitely one that I would recommend to anyone looking for a great chicken dish. Definitely going to be something we have weekly!

JenSteg's Review

February 12, 2012
very good!!!! i saved the stock mixure for other recipies and they were great

ChefLeesher's Review

July 09, 2012
This is pretty much a solid, really basic, chicken stew recipe. Because I have other stew recipes I prefer I probably won't make again.

VanCanCook's Review

March 25, 2013
My entire family enjoyed it. My 6, 3 and 1 yr olds surprisingly loved it too. I added a couple of cloves of garlic. I think next time i'll add some rosemary too.

BeckaBean's Review

March 15, 2010
Loved this dish! Would make it again, and it was pretty easy too. Used dry vermouth instead of the dry white wine, and it took a little longer than 35 minutes for my carrots to be done. My husband is not a fan of carrots, but still really liked this! Great flavor!!

calteri's Review

June 13, 2014
Fantastic comfort food! Leaves such a good aroma in the kitchen and a delicious taste in the mouth. Very simple to prepare and hard not to keep eating until it's all gone.

enfrijoladas's Review

April 12, 2012
This dish is warm and comforting and the flavors are quite nice. I like that it uses inexpensive vegetables and dried herbs, so nothing's difficult to find. I added about 2 pounds of white mushrooms, halved. That might be what added to my cooking time, as it took way more than 35 minutes for my veggies to get tender. It was more like 70 minutes, but then again my Dutch oven was packed to the brim. It's a big one too, so I think next time I'll cut my potatoes smaller. It's worth the wait though, now I have lunch packed for days and it tastes great!

wannabskinym's Review

July 19, 2009
This is my favorite recipe. Both my daughter and I love to have this. It's very flavorful and makes great leftovers. I don't like carrots, so I put in sweet potatoes in their place ans it's great!