- Foodie, Formerly Fat - http://foodieformerlyfat.com -

Braised Chicken with Onion and Thyme Gravy

So… there was a hurricane last weekend and I was pretty well convinced that we were going to be holed up on the first floor of our house for a week without power. I had candles, flashlights, batteries, stock piles of drinking water and water for cooking. Luckily I have a gas range on my stove and even without power all I need is a pack of matches and I can cook, so long as I don’t use the oven.

With this in mind I bought all kinds of food that could be cooked on the stove top. With this dish I was riffing on a combination of a roast pork loin my mother-in-law makes and an Italian pot roast recipe I put up last spring. This time I was using chicken thighs. I  cooked them with the skin on so the fat would flavor the dish but I then removed the skin for serving to reduce the amount of fat and calories we actually ate (if you don’t count the gravy!).

The chicken is so moist it falls of the bone and the gravy is subtle since the onions mellow as they cook. The sweetness of the onions combined with the earthiness of the herbs it’s a perfect compliment to the chicken. In the end, we never lost power and we were stuck indoors for only about 24 hours total. Thank goodness; we got off easy this time. And we got a delicious dinner to boot!

Braised Chicken with Onions and Thyme


  • 4 chicken thighs, bone in skin on
  • 2 medium yellow onions
  • 4 medium to large cloves garlic, chopped
  • 15 baby carrots
  • 6 springs of fresh thyme
  • 6 leaves fresh sage
  • 3/4 cup white wine
  • 1 cup chicken stock
  • kosher salt


  • Heat a braising pan on the stove top until it’s very hot. Sprinkle the skin side of the chicken with salt and then place them skin side down in the pan.
  • Once the skin has browned (approximately 4-6 minutes) flip the chicken and cook for an additional 4-6 minutes. Remove to a plate and set aside.
  • Turn the heat down to medium on the pan.
  • Slice the onions very thin and add to the pan the chicken has just come out of and stir to scrape up the bits of chicken stuck to the bottom of the pan.
  • Once the onions have cooked down a bit add the chopped garlic and stir. Cook for only two minutes stirring continuously.
  • Add the white wine to the pan and stir while it bubbles.
  • Once the bubbles have subsided add the carrots, thyme, sage, and chicken stock to the pan. Stir to combine.
  • Add the chicken back into the pan nestling them into the onions.
  • Put the lid on the pan and simmer over low heat for 1 hour.
  • Remove the chicken and carrots from the pan. Removing the skin from the chicken before serving.
  • Remove the sage and thyme springs and discard.
  • Using an immersion blender puree the remaining liquid, onions, and garlic. Transfer to a gravy bowl for serving. Note: the gravy will be very thin and will firm up as it cools.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4