Italian Braised One Pot Chicken (Printer-friendly)

Tender chicken thighs slow-cooked with tomatoes, garlic, and vegetables 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 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)

# Directions:

01 - Pat chicken thighs thoroughly dry with paper towels. Season both sides generously with salt and black pepper, ensuring even coverage.
02 - Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Place chicken thighs skin side down and sear until deeply golden brown, approximately 5 minutes. Flip and cook the second side for 5 minutes. Transfer seared chicken to a plate and set aside.
03 - Add sliced onion, carrot, celery, and bell pepper to the rendered fat in the pot. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Pour in white wine if using, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine bubble and reduce for 1 minute.
05 - Stir in diced tomatoes, chicken broth, dried 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 in a single layer. Once liquid simmers, cover with a tight-fitting lid and reduce heat to low. Braise gently for 40 minutes.
07 - Remove the lid and continue simmering uncovered for 10 minutes. This allows the sauce to concentrate and thicken slightly while the chicken skin crisps.
08 - Discard the bay leaf. Transfer chicken and vegetables to a serving platter. Spoon the reduced sauce over the top. Garnish generously with chopped fresh parsley. Serve immediately with polenta, crusty bread, or pasta.

# Expert Advice:

01 -
  • The sauce that develops in the bottom of the pot is pure magic—thick, rich, and perfect for sopping up with crusty bread
  • Everything happens in one vessel, meaning less cleanup and more time enjoying dinner with people you actually like
  • The chicken becomes impossibly tender, practically falling off the bone while still retaining that gorgeous golden skin
02 -
  • Patting the chicken completely dry before searing is the difference between golden crispy skin and pale flabby skin
  • Letting the vegetables soften properly before adding the liquid prevents them from remaining crunchy in the final dish
  • The sauce will continue thickening as it rests, so don't worry if it seems slightly loose when you turn off the heat
03 -
  • If you want the skin to stay crispy, remove it before braising and crisp it up under the broiler right before serving
  • A splash of red wine vinegar at the end can brighten everything if your tomatoes were particularly sweet
  • Don't rush the searing step—those browned bits are where all the depth comes from

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