Succulent chicken thighs, slow-braised in a rich tapestry of red wine and beef broth, harmonize with sweet caramelized onions and tender garlic. Finished with a glaze of heirloom carrots, this dish sings with notes of earthiness and acidity, enveloped in a luxurious sauce.
Cook Time
2 hours
Calories
450
Servings
4
Season the chicken thighs with salt and pepper. In a heavy-bottomed Dutch oven, heat olive oil over medium-high heat. Sear the chicken thighs skin side down until golden brown, about 5-7 minutes. Flip and sear the other side for an additional 3 minutes. Remove and set aside.
In the same Dutch oven, add the onions and sauté until deeply caramelized, approximately 10-15 minutes. Introduce the whole garlic cloves for the last 2 minutes of cooking.
Deglaze the pan with red wine, scraping up any fond from the bottom. Reduce the wine by half, then add the beef broth, bay leaf, and thyme.
Return the chicken to the pot, ensuring the liquid covers most of the chicken. Cover and braise on low heat for 1.5 hours until the chicken is tender and infused with the wine reduction.
In a separate saucepan, melt butter over medium heat. Add carrot batons, season, and sauté until they begin to soften. Add a splash of red wine and a pinch of thyme, allowing them to glaze beautifully.
To plate, nestle the braised chicken atop a sweep of caramelized onion sauce, flanked by vibrant glazed carrots. Garnish with fresh thyme leaves for a touch of green.
