Mediterranean Braised Chicken with Carrots and Thyme Recipe

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 large carrots, peeled and cut into 1-inch pieces
• 1 cup chicken broth
• 1 cup dry white wine
• 2 sprigs fresh thyme
• 1 tablespoon Dijon mustard
• Salt to taste
• Black pepper to taste

Instructions

1. Heat 2 tablespoons of olive oil in a 6-quart Dutch oven over medium-high heat until shimmering. Season the chicken thighs with salt and black pepper, then add to the pot, skin-side down. Sear for 5-7 minutes until golden brown. Flip and sear for another 3-4 minutes. Remove from the pot and set aside.
2. Add the chopped onion to the same pot, scraping up any browned bits. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and diced carrots, sauteing for another 3 minutes until fragrant.
3. Pour in 1 cup of dry white wine, scraping the bottom of the pot again. Bring to a simmer and let cook for 3-4 minutes until slightly reduced. Stir in 1 cup of chicken broth, 1 tablespoon of Dijon mustard, and the thyme sprigs.
4. Return the chicken to the pot, skin-side up, and ensure it’s mostly submerged in the liquid. Bring back to a gentle simmer, cover, and let braise on low heat for 1 hour until the chicken is tender and cooked through.
5. Uncover the pot and let cook for an additional 15 minutes to allow the sauce to reduce slightly. Check the seasoning and adjust with more salt and pepper if needed. Serve warm, garnished with fresh thyme.