Classic Braised Chicken With Asparagus
This classic braised chicken dish features tender, succulent chicken thighs and crisp-tender asparagus, all cooked in a flavorful broth with aromatic herbs. It's a comforting meal that's perfect for a weeknight dinner or a special occasion.
Equipment
- Dutch oven
- Paper towels
- Wooden spoon
Ingredients
Main Ingredients
- 4 thighs Bone-in, skin-on chicken thighs
- 1 bunch Fresh asparagus
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 2 cups Chicken broth
- 0.5 cup Dry white wine optional
- 1 sprig Fresh rosemary
- 1 sprig Fresh thyme
Seasoning & Oil
- 2 tbsp Olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Preparation
- Pat the chicken thighs dry and season them generously with salt and pepper on all sides.
Cooking
- Heat a large Dutch oven with olive oil over medium-high heat, then sear the chicken skin-side down for 5-7 minutes until golden, then flip and sear for 2-3 minutes; remove and set aside.
- Add more olive oil if needed and cook the chopped onion until softened (3-5 minutes), then stir in minced garlic, rosemary, and thyme, cooking for another minute until fragrant.
- Pour in white wine if using, scraping up browned bits, and simmer for 1-2 minutes until slightly reduced.
- Add chicken broth and return the seared chicken to the pot, nestling it into the liquid.
- Arrange the trimmed asparagus spears around the chicken in the pot.
- Bring the liquid to a gentle simmer, cover the pot, and transfer to a preheated oven at 375°F (190°C); braise for 30-40 minutes until chicken is tender and asparagus is crisp-tender.
Serving
- Carefully remove from the oven, adjust seasonings if necessary, and serve hot.
Notes
For extra flavor, you can add a bay leaf to the braising liquid. Ensure the chicken thighs are of similar size for even cooking. The white wine adds depth, but can be omitted for an alcohol-free version; just add more chicken broth instead.