Hearty Chicken Casserole with Root Vegetables in the Dutch Oven

Zutaten

• ✓4 pieces (approx. 800g) Chicken thighs
• ✓2 large Carrots
• ✓2 medium Parsnips
• ✓1 large Onion
• ✓2 pieces Garlic cloves
• ✓400 g Potatoes (waxy)
• ✓200 ml Chicken broth
• ✓100 ml White wine (optional)
• ✓2 tbsp Olive oil
• ✓1 sprig Rosemary sprig
• ✓1 sprig Thyme sprig
• ✓to taste Salt
• ✓to taste Black pepper

Zubereitung

1. 1

   Salt and pepper the chicken thighs. Roughly dice the onion, cut the carrots and parsnips into slices about 2cm thick. Halve or quarter the potatoes depending on their size. Lightly crush the garlic cloves.

2. 2

   Heat the olive oil in the Dutch oven over medium-high heat. Brown the chicken thighs on all sides until golden brown. Remove and set aside.

3. 3

   Add the onions to the pot and sauté until translucent. Add the carrots, parsnips, and potatoes and sauté for about 5 minutes.

4. 4

   Briefly sauté the garlic cloves, rosemary, and thyme until fragrant.

5. 5

   Deglaze with white wine (if using) and let it reduce briefly.

6. 6

   Pour in the chicken broth. Stir everything well and scrape the browned bits from the bottom of the pot.

7. 7

   Place the browned chicken thighs back into the pot. They should be mostly covered by the liquid.

8. 8

   Place the lid on the Dutch oven. Let it simmer for about 1.5 to 2 hours, either on the stovetop over low heat or in a preheated oven at 160°C (320°F) conventional heat, until the chicken is very tender and easily falls off the bone.

9. 9

   Before serving, remove the herb sprigs. Season to taste and add more salt and pepper if needed. Serve the vegetables and chicken with the braising sauce.