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Braised Chicken Thighs with Carrots, Potatoes and Thyme

Easy one pot meal that is ready before you know it and perfect for a cold Fall night.
Course Main Course
Cuisine American
Keyword Boneless Chicken Thighs, Carrots, Easy, Potatoes
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4 servings
Author Cliff


  • Dutch Oven


  • 1.5 pounds boneless chicken thighs
  • salt and pepper, to taste
  • 2 Tbs olive oil
  • 1 onion chopped
  • 1 pound potatoes cut into 2" chunks
  • 8 carrots cut into 1½" pieces
  • 1 Tbs flour
  • 1⅓ cups chicken broth
  • 1/3 cup dry white wine
  • ½ tsp Thyme, dried
  • 1/2 tsp garlic powder


  • Season chicken with salt and pepper
  • Add the oil to the dutch oven and heat over medium-high heat
  • Brown the chicken about 2 minutes a side and then remove to a plate
  • Add the onion, potatoes and carrots to the pan and cook ~5 minutes until they brown slightly
  • Add the flour and toss to coat the vegetables
  • Slowly incorporate the broth, white wine, garlic and thyme, stirring, and let come to a boil
  • Return the chicken to the pan, stir, cover and reduce the heat to medium-low. Cook about 25 minutes, stirring occasionally
  • Taste and adjust the seasoning to your liking and serve.