Eosinophilic Esophagitis Friendly Herb-Braised Chicken Provençal
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp fine sea salt, divided
- 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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