Braised Chicken with Spring Vegetables
Prep time
Cook time
Total time
Serves: 4
  • 4 bone-in, skin-on chicken thighs
  • ½ teaspoon salt
  • ¼ teaspoon fresh cracked black pepper
  • 1 tablespoon olive oil
  • 4 oz pancetta, diced
  • 6 whole garlic cloves, peeled and smashed
  • 2 14-oz cans low-sodium chicken broth
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • Juice of 1 lemon
  • ½ teaspoon chopped fresh thyme leaves
  • 1 turnip, peeled and cut into 1" cubes
  • 16 baby carrots
  • 1 tablespoon butter
  • 2 tablespoons flour
  • ¾ cup frozen peas
  • 1 lemon, zested
  • 1 handful fresh parsley, chopped
  1. Remove the chicken from the refrigerator and let it sit out at room temperature for 15-20 minutes to remove the chill. Season the chicken evenly on both sides with salt and pepper.
  2. Heat oil in a Dutch oven or heavy-bottomed skillet over medium-high heat. When the oil is hot and shimmering, add the pancetta. Cook, stirring occasionally, until the pancetta is turning brown and getting crispy, about 3-4 minutes. Remove the pancetta to a paper towel-lined plate to drain.
  3. Add chicken to the pan, skin-side down, in a single even layer and sear until the skin turns golden brown, about 5-6 minutes.
  4. Flip the chicken and add the garlic cloves to the pan. Cook until the garlic is golden brown and fragrant, about 2-3 minutes, stirring the garlic occasionally to prevent burning. Remove the chicken and garlic from the pan.
  5. Add the chicken broth to the pan; using a wooden spoon, scrape the bottom of the pan to loosen the browned bits. Add the wine and the next 4 ingredients (through the carrots) and stir. Add the chicken and pancetta back to the pan; bring to a boil. Cover with a lid, reduce heat and simmer for 20 minutes or until the vegetables are tender and the chicken is fully cooked. Remove chicken and vegetables from the pan, leaving the cooking liquid in the pan.
  6. Meanwhile, melt butter in a small skillet. Add flour and stir until smooth. Add flour mixture to the cooking liquid and stir 2 minutes or until slightly thickened, stirring constantly. Add chicken and vegetables back to the pan. Stir in the peas and cook 2-3 minutes or until the peas are thawed.
  7. Garnish with lemon zest and parley just before serving.
Recipe by The Krave at