The Washington Post

Red Wine-Braised Chicken Thighs With Root Vegetables

Red Wine-Braised Chicken Thighs With Root Vegetables 4.000

Justin Tsucalas for the Washington Post; food styling by Lisa Cherkasky for the Washington Post

Nourish Jan 21, 2021

In this rustic and elegant one-pot meal, an array of root vegetables is braised with chicken thighs in a red wine, garlic and thyme-infused broth, which is then reduced to form a flavorful sauce. While you can use just about any combination of roots to make this dish, since some tend to be on the sweet side and others more savory, it’s best to include each of the two categories in equal measure to balance the overall flavor.

Active time: 55 mins ; Total time: 1 hour 20 mins

Storage Notes: Leftover chicken and vegetables may be refrigerated for up to 4 days.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 8 medium bone-in chicken thighs (3 pounds), skin removed
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 4 tablespoons olive oil, divided
  • One (14-ounce) package frozen peeled pearl onions, thawed and patted dry
  • 2 cups peeled, diced carrot and/or parsnip (about 10 ounces)
  • 2 cups peeled, large-diced celery root, rutabaga, and/or turnip (about 10 ounces)
  • 3 cloves garlic, minced
  • 1 tablespoon plus 1 teaspoon tomato paste
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 cups dry red wine, such as pinot noir or merlot
  • 2 cups low-sodium chicken broth
  • 1 bay leaf
  • 2 teaspoons red wine vinegar
  • Fresh flat-leaf parsley, for garnish (optional)

Directions

In a large bowl, combine the chicken with the flour and 1/4 teaspoon each of the salt and pepper, and toss to coat evenly.

In a large, heavy pot such as a Dutch oven, over medium-high heat, heat 2 tablespoons of the oil until shimmering. Add half of the chicken and cook until golden on both sides, about 3 minutes per side, then transfer to a plate. Repeat with the remaining chicken.

Add the remaining oil to the empty pot, followed by the onions and the diced vegetables and cook, stirring occasionally, softened slightly, about 4 minutes. Add the garlic and cook for 30 seconds more, then stir in the tomato paste and thyme. Add the wine, bring to a boil and cook, uncovered, for about 2 minutes. Add the broth, bay leaf and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and return to a boil.

Return the chicken, along with any accumulated juices, to the pot. Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through and the vegetables are tender, about 25 minutes. Using a slotted spoon, transfer the chicken and vegetables to a rimmed serving plate and tent with foil. Increase the heat to high and cook until the sauce is reduced to about 2 cups, 5 to 10 minutes. Discard the bay leaf, then stir in the vinegar, and season to taste with additional salt and pepper, if desired. Pour the sauce over the chicken and vegetables, garnish with the parsley and serve.

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Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Olga Massov.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6): 398


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 3g 15%

Cholesterol: 124mg 41%

Sodium: 343mg 14%

Total Carbohydrates: 22g 7%

Dietary Fiber: 4g 16%

Sugar: 9g

Protein: 34g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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