One-Pot Braised Chicken Thighs with Root Veggies & Apple
This heartwarming dish brings comfort to the table with tender chicken, earthy vegetables, and a touch of apple sweetness. Braised to perfection in a Dijon-soy broth, it’s a fuss-free dinner that tastes like home. Gather around and let the flavors speak for themselves!
- Prep Time: 20 min
- Cook Time: 50 min
- Total Time: 1 hr 10 min
Ingredients
16 chicken thighs, bone-in, skin-on
6 tablespoons olive oil, divided
2 tablespoons Italian seasoning
2 tablespoons salt
1 tablespoon ground black pepper
2 cups onions, finely chopped
4 tablespoons garlic, minced
2 apples, grated
2 teaspoons paprika
4 medium potatoes, peeled & cubed (1-inch pieces)
4 carrots, peeled & cut into 1-inch pieces
4 tablespoons Dijon mustard
4 tablespoons soy sauce
4 cups water
2 tablespoons parsley, finely chopped (for garnish)
Instructions
Pat chicken dry. Rub with 3 tablespoons olive oil, Italian seasoning, salt, and pepper.
In a large pot or Dutch oven, sear chicken in batches skin-side down until golden brown. Set aside.
In the same pot, add remaining olive oil and sauté onions and garlic for 2–3 minutes.
Stir in grated apple and paprika, cooking for 2 more minutes.
Add potatoes and carrots, then nestle the chicken thighs back into the pot.
In a bowl, whisk Dijon mustard, soy sauce, and water. Pour over the chicken and veggies.
Bring to a simmer, cover, and braise on low for 45–50 minutes until chicken is tender and veggies are soft.
Garnish with parsley and serve warm with crusty bread or rice.
Notes
Dietary Info: Dairy-free, hearty and wholesome
Nutrition
- Calories: 410 per serving
- Protein: 28g