Italian Braised One Pot Chicken (Printable)

Tender chicken thighs slow-cooked with tomatoes, garlic, and vegetables for a rich Italian meal.

# What You 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 generously with salt and pepper on both sides.
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 about 1 minute.
05 - Stir in diced tomatoes, chicken broth, oregano, thyme, basil, bay leaf, and lemon zest if using. Bring the mixture to a gentle simmer.
06 - Return chicken thighs to the pot, arranging them skin side up. Cover with a lid, reduce heat to low, and braise for 40 minutes until chicken is tender and cooked through.
07 - Remove the lid and simmer uncovered for 10 minutes to allow the sauce to reduce and thicken slightly.
08 - Discard the bay leaf. Sprinkle with fresh parsley and serve hot alongside polenta, crusty bread, or pasta.

# Expert Tips:

01 -
  • Everything happens in one pot so cleanup is practically nonexistent
  • The chicken becomes falling off the bone tender while developing incredible depth
  • Leftovers taste even better the next day if they last that long
02 -
  • Do not rush the initial sear because that brown crust creates the foundation of flavor for the entire dish
  • The sauce might look thin at first but it will thicken beautifully during that final uncovered simmer
  • Lemon zest is optional but I highly recommend it as it brightens the rich tomato sauce perfectly
03 -
  • Pat the chicken skin completely dry before searing or it will steam instead of getting crispy
  • Use a pot that can go from stovetop to oven to table for fewer dishes to wash

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