Braised Chicken and Caramelized Vegetables Recipe

Name: Braised Chicken and Caramelized Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Extra Virgin Olive Oil; 6 pounds Chicken Thighs And Breasts With Skin On; 1 Tablespoon Salt; 2 teaspoons Black Pepper; 2 whole Small-medium Yellow Onions, Sliced Into Thick Rings; 1 pound Brussels Sprouts, Rinsed; 1 head Garlic, Cloves Separated But Left Unpeeled; 1 package (16 Oz. Size) Cherry Tomatoes, Rinsed; 2 whole Red Fresno Chili Peppers, Rinsed And Left As Is; 6 sprigs Thyme; 1 whole Lemon, Juiced; 2 cups Chicken Broth

Servings: persons

3 Tablespoons Extra Virgin Olive Oil
6 pounds Chicken Thighs And Breasts With Skin On
1 Tablespoon Salt
2 teaspoons Black Pepper
2 whole Small-medium Yellow Onions, Sliced Into Thick Rings
1 pound Brussels Sprouts, Rinsed
1 head Garlic, Cloves Separated But Left Unpeeled
1 package (16 Oz. Size) Cherry Tomatoes, Rinsed
2 whole Red Fresno Chili Peppers, Rinsed And Left As Is
6 sprigs Thyme
1 whole Lemon, Juiced
2 cups Chicken Broth

1
Add the olive oil into a large and heavy pot on high heat.
2
Next, generously season your chicken with salt and pepper.
3
Add some of the chicken to the pot, skin side down.
4
After the skin has browned (about 3-4 minutes), flip to the other side and cook for another 3-4 minutes.
5
Work in batches, setting the chicken aside once its seared.
6
Add all the vegetables into the pot and mix them around in the pot until they start to caramelize or change texture and color (about 3 minutes).
7
Reduce the heat to medium.
8
Add the thyme, lemon juice and chicken stock.
9
Using a spatula, scrape off the tiny bits of chicken that are stuck to the bottom of the pot to deglaze and get all the flavors into the mix.
10
Add the chicken back into the pot, cover the pot and simmer for 35-45 minutes to marry all the flavors together.
11
Serve with couscous, rice or pasta.
12
Dont forget to spoon the lovely broth on top.
13
Enjoy!
14
Notes: The garlic becomes perfectly roasted and fun to eat by easily popping the flesh out of the slightly charred peel.
15
Do not peel the garlic before cooking because it will burn and wont give you that gorgeous roasted taste you want.
16
The cherry tomatoes become sweeter and add a literal burst of bright flavor to the dish.

1860

kcal

Calories

Fat

Carbs

215

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tablespoons Extra Virgin Olive Oil, 6 pounds Chicken Thighs And Breasts With Skin On, 1 Tablespoon Salt, 2 teaspoons Black Pepper, and more.

Yes, Braised Chicken and Caramelized Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Chicken and Caramelized Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions