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Simply Braised Chicken Thighs with Winter Root Vegetables | www.theeverykitchen.com

Simply Braised Chicken Thighs with Winter Root Vegetables

Prep Time 15 minutes
Cook Time 2 hours 7 minutes
Total Time 2 hours 22 minutes
Servings 8 servings
Author Danielle Cushing


  • 1/2 cup flour
  • 1/4 cup cornstarch
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 3 pounds chicken thighs
  • 2 tablespoons olive oil
  • 1 1/2 cup carrots cut in 2-inch strips
  • 1 1/2 cup parsnips cut in 2-inch strips
  • 1 cup yellow onion diced
  • 4 cloves garlic halved
  • 1/2 cup white cooking wine
  • 2 cups chicken broth


  1. Preheat oven to 200 degrees F.
  2. In a wide, flat bowl, combine flour, cornstarch, paprika, salt, and pepper. Dredge the chicken thigh and discard any leftover flour mixture.
  3. In a large skillet, heat olive oil over medium-high. Add the chicken and brown about 2 minutes per side. Transfer to a 9x13-inch casserole dish.
  4. In the same skillet used for the chicken, saute the carrots, parsnips, onion, and garlic 2-3 minutes. Add wine and chicken stock and bring to a simmer. Once simmering, pour into the casserole dish over the chicken. Place in oven and cook about 2 hours until the chicken is cooked through, but tender and juicy, and the vegetables are fork-tender.