You are here: Home » Recipes » Braised Chicken and Vegetables Braised Chicken and Vegetables Recipe by Jon Ashton Yield 4 servings Most likely you have everything on hand you need for this easy chicken dish. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail This recipe is based on a French peasant dish. It uses inexpensive flavorful chicken thighs and other pantry staples. Use an inexpensive, yet good wine—we like the Chardonnay from Mirassou. Ingredients 1 tablespoon olive oil6 bone-in chicken thighs1 potato, peeled and chopped1 yellow onion, finely chopped (1 cup)2 carrots, chopped2 garlic cloves, minced3/4 cup white wine (such as Chardonnay)1 cup reduced-sodium chicken broth3 sprigs fresh thyme Juice of 1 lemon1/2 teaspoon salt Coarsely ground black pepper1 tomato, chopped1/2 lemon, thinly sliced (optional) Instructions Heat oil in a large heavy skillet over medium heat. Add chicken, and brown on both sides, 10 to 15 minutes. Remove from pan. Add potato, onion and carrots; cook 5 minutes. Return chicken to pan (with any juices). Add garlic, wine, broth, thyme, lemon juice, salt and pepper. Cover and simmer 15 to 20 minutes. Add chopped tomato and serve. Garnish with lemon slices, if desired. Recipe by Chef Jon Ashton For a complete menu featuring Braised Chicken and Vegetables, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.