Low Sodium Herb-Braised Chicken Provençal

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Low Sodium Herb-Braised Chicken Provençal

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Ingredients

4 servings

For the chicken

4 bone-in, skin-on chicken thighs (about 2 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp fine sea salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp olive oil

For the braise

1 medium yellow onion, thinly sliced
4 cloves garlic, thinly sliced
2 medium carrots, cut into ½-inch rounds
1 medium red beet, peeled and cut into ½-inch cubes
1 ½ cups chicken broth
2 tbsp apple cider vinegar
4 sprigs fresh thyme
2 sprigs fresh rosemary

For serving

¼ cup fresh flat-leaf parsley, roughly chopped
1 tbsp fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Pat the chicken thighs completely dry with paper towels and season all over with 3/4 tsp of the salt.
2
Heat the olive oil in a large oven-safe 12-inch skillet or Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.

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