\nEasy<\/p>\n
\n4 people<\/p>\n
\n15 minutes<\/p>\n
\n1 hour<\/p>\n
\n1 hour 15 minutes<\/p>\n
Chicken thighs cooked in a casserole are a comforting and flavorful dish, slowly cooked to bring out the tenderness of the meat and the depth of the flavors. The sauce, typically made with white wine, herbs, and vegetables, perfectly coats the chicken thighs, providing a melt-in-your-mouth texture and a burst of flavors. This dish is ideal for a cozy dinner or a family meal.<\/p>\n
\n– 4 chicken thighs
\n– 2 cloves of garlic
\n– 1 carrot
\n– 100 g of green beans
\n– 2 tomatoes
\n– 30 cl of white wine
\n– 20 cl of chicken broth
\n– 2 tablespoons of olive oil
\n– 2 sprigs of thyme
\n– 2 bay leaves
\n– 4 sprigs of parsley
\n– A pinch of salt
\n– A pinch of pepper<\/p>\n
1. **Prepare the Chicken Thighs**
\n Season the chicken thighs with salt and pepper. In a casserole dish, heat the olive oil and brown the chicken thighs on each side for about 5 minutes. Remove them and set aside.<\/p>\n
2. **Cook the Vegetables**
\n In the same casserole dish, add the chopped garlic, carrots, green beans, and chopped tomatoes. Cook over medium heat for 5 minutes until the vegetables start to soften.<\/p>\n
3. **Deglaze and Simmer**
\n Pour the white wine into the casserole to deglaze, scraping the bottom well to loosen the browned bits. Let the wine reduce for 3 to 4 minutes.<\/p>\n
4. **Add Broth and Herbs**
\n Add the chicken broth, thyme sprigs, and bay leaves. Return the chicken thighs to the casserole and cover.<\/p>\n
\n Let it simmer on low heat for 40 to 45 minutes, until the chicken is well-cooked and tender.
\nRemove the chicken thighs and set aside. If necessary, reduce the sauce over high heat for a few minutes to thicken it. Adjust seasoning if needed. Serve the chicken thighs topped with sauce, accompanied by the vegetables and garnished with parsley.<\/p>\n\n\n