Hearty Braised Chicken with Asparagus and Herbs
This hearty braised chicken dish features tender chicken thighs and fresh asparagus in a flavorful herbed sauce, perfect for a comforting meal.
Equipment
- Paper towels
- Large, oven-safe Dutch oven or heavy-bottomed pot
Ingredients
Main Ingredients
- 1 tbsp Olive Oil
- 4 Bone-in, skin-on chicken thighs or drumsticks
- Salt and Black Pepper to taste
- 1/4 cup All-purpose flour optional, for dredging
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1/2 cup Dry White Wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 2 cups Low-sodium Chicken Broth
- 2 sprigs Fresh Thyme or Rosemary
- 1 lb Fresh Asparagus, trimmed
Instructions
Preparation
- Pat the chicken dry, season with salt and pepper, and dredge in flour if desired.
- Heat olive oil in a Dutch oven over medium-high heat and sear chicken until golden brown, then remove and set aside.
- Reduce heat to medium, add onion and cook for 3-5 minutes until softened; stir in minced garlic and cook for 1 minute until fragrant.
Braising
- Pour in white wine to deglaze the pot, simmer for 1-2 minutes, then add chicken broth and fresh herb sprigs.
- Return chicken to the pot, bring to a gentle simmer, cover, and braise on low heat for 25-30 minutes until tender.
- Uncover the pot, add trimmed asparagus spears, and cook for 5-7 minutes until crisp-tender.
Finishing
- Remove herb sprigs, adjust seasoning of the braising liquid, and serve hot.
Notes
For extra flavor, consider marinating the chicken for at least 30 minutes before cooking. The cooking time for chicken may vary based on actual size and type (bone-in vs. boneless).