Braised Chicken and Vegetables

Braised Chicken and Vegetables
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings

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.


1tablespoon olive oil
6 bone-in chicken thighs
1 potato, peeled and chopped
1 yellow onion, finely chopped (1 cup)
2 carrots, chopped
2 garlic cloves, minced
3/4cup white wine (such as Chardonnay)
1cup reduced-sodium chicken broth
3sprigs fresh thyme
Juice of 1 lemon
1/2teaspoon salt
Coarsely ground black pepper
1 tomato, chopped
1/2 lemon, thinly sliced (optional)


  1. 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.
  2. 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
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Nutritional Info *per serving

  • Calories 320
  • Fat 12g
  • Cholesterol 75mg
  • Sodium 540mg
  • Carbohydrate 21g
  • Fiber 3g
  • Protein 24g