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French Country Chicken With Herbs

French Country Chicken With Herbs prepared dish

This french country chicken dish features tender chicken thighs simmered with aromatic herbs, garlic, and vegetables. It's a comforting and flavorful meal perfect for family gatherings.

This recipe is french style, dinner, scaled for 4 servings, with 15 min prep and 45 min cook.

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves: 4

Quick cooking notes

  • Core ingredients include black pepper, olive oil, onion, chicken thighs.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 medium onion (chopped)
  • 800 g chicken thighs (bone-in, skin-on)
  • 2 medium carrots (sliced)
  • 1 tbsp thyme (fresh, chopped)
  • 2 tbsp parsley (fresh, chopped)
  • 2 cups chicken broth
  • 1 tsp salt
  • 2 bay leaves
  • 4 cloves garlic (minced)

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Season the chicken thighs with salt and black pepper, then add them to the skillet, skin-side down.
  3. Cook the chicken for about 5-7 minutes until the skin is golden brown, then flip and cook for another 5 minutes.
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add the chopped onion, sliced carrots, and minced garlic, cooking until the vegetables are softened, about 5 minutes.
  6. Pour in the chicken broth and add the thyme and bay leaves, stirring to combine.
  7. Return the chicken to the skillet, skin-side up, and bring the mixture to a simmer.
  8. Cover the skillet and reduce the heat to low, cooking for 30 minutes until the chicken is cooked through.
  9. Remove the bay leaves and sprinkle the dish with fresh parsley before serving.

Nutrition (per serving)

  • Calories: 380
  • Protein: 30 g
  • Fat: 25 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Sugar: 3 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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