Ingredients:

  • 6-8 bone-in, skin-on chicken thighs (about 1.2 kg / 2.6 lbs)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 2 tablespoons all-purpose flour (20g)
  • 1 large yellow onion, chopped (approx. 200g / 7 oz)
  • 2 carrots, peeled and chopped (approx. 150g / 5 oz)
  • 2 parsnips, peeled and chopped (approx. 150g / 5 oz)
  • 2 medium potatoes, peeled and cubed (approx. 400g / 14 oz)
  • 3 cloves garlic, minced
  • 1 cup dry white wine (240 ml) (such as Sauvignon Blanc or Pinot Grigio)
  • 3 cups chicken broth (720 ml) (low-sodium preferred)
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Pat chicken thighs dry with paper towels. Season with salt and pepper. Dredge lightly in flour, shaking off excess.
  2. Heat olive oil in the skillet over medium-high heat. Sear chicken thighs skin-side down until golden brown and crispy (about 5-7 minutes). Flip and sear the other side for 3-5 minutes. Remove chicken and set aside.
  3. Add onion, carrots, and parsnips to the skillet and cook until softened (about 5-7 minutes). Add garlic and cook for 1 minute more.
  4. Pour in white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce the wine slightly.
  5. Add chicken broth, rosemary sprig, and bay leaves. Bring to a simmer.
  6. Nestlé chicken thighs back into the skillet, skin-side up. Add the cubed potatoes around the chicken.
  7. Cover the skillet with a lid (or tightly with foil if no lid available). Reduce heat to low and simmer for 1 hour, or until chicken is cooked through and the vegetables are tender. Internal temperature of chicken should reach 165°F (74°C).
  8. Remove rosemary sprig and bay leaves. Garnish with fresh parsley. Serve hot.