Description
A classic French-inspired dish featuring tender chicken thighs simmered in a creamy, flavorful sauce with vegetables, herbs, and broth. Comforting yet elegant, perfect for family dinners or entertaining guests.
Ingredients
4 bone-in, skin-on chicken thighs
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
3 cups chicken broth
1 cup heavy cream
1 tsp dried thyme
2 bay leaves
Salt and pepper, to taste
2 tbsp olive oil
Instructions
- Season chicken thighs with salt and pepper.
- Heat olive oil in a skillet and sear chicken skin-side down for 5–7 minutes until golden brown. Flip and cook another 5 minutes. Remove chicken from skillet.
- In the same skillet, sauté onion, carrots, and celery for about 5 minutes. Add garlic and cook 1 more minute.
- Pour in a little chicken broth, scraping up browned bits. Simmer for 2–3 minutes.
- Return chicken to skillet. Add remaining broth, thyme, and bay leaves. Bring to a gentle simmer.
- Cover and cook on low heat for 30 minutes until chicken is tender.
- Remove chicken, stir in heavy cream, and simmer sauce uncovered for 5–10 minutes until thickened.
- Return chicken to skillet, coat with sauce, and heat through before serving.
Notes
Add mushrooms or leeks for extra depth and sweetness.
Use half-and-half or coconut milk for a lighter or dairy-free version.
Fresh herbs like tarragon or parsley brighten the flavor.
Stir in a small knob of butter before serving for extra richness.
Serve with mashed potatoes, rice, noodles, or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 160 mg
