Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp olive oil
  • 1 lb baby potatoes, halved
  • 3 large carrots, sliced into 1-inch chunks
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 2 tbsp unsalted butter
  • 1 ½ cups low-sodium chicken stock
  • ½ cup dry white wine
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Place thighs skin-side down and sear undisturbed for 6-8 minutes until mahogany-colored. Flip and sear for 2 minutes more, then remove chicken to a plate.
  3. Reduce heat to medium. In the rendered fat, add butter, onions, and carrots; sauté for 5 minutes. Stir in garlic and halved potatoes, cooking for another 3 minutes.
  4. Pour in white wine, scraping the bottom of the pot to release the fond. Pour in chicken stock and add thyme, rosemary, and bay leaf.
  5. Place chicken thighs back into the pot, skin-side up. Cover with a lid and simmer on low for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).