Sunday braised chicken with carrots

Ingredients for this step

Chicken thighs, 200–225 g each · 4 piecesCarrots · 400 gYellow onion · 150 gChicken stock · 25 cl

Pat the chicken dry, slice the onion 5 mm thick and cut the carrots diagonally into 1 cm-thick pieces.

• Take the chicken out of the fridge 15 minutes before cooking.
• Season both sides just before browning.

Look for this: The onion slices and carrot pieces are even, so each kind will cook at the same rate.

Ingredients for this step

Chicken thighs, 200–225 g each · 4 piecesChicken stock · 25 clNeutral oil · 1 tbsp

Heat 1 tablespoon of neutral oil in a casserole over high heat for 1 minute. Place the chicken skin-side down, cook without moving it for 4 minutes, then turn and cook for 2 minutes.

• Work in batches if the pieces touch; crowded chicken will steam instead of browning.
• Set the browned chicken aside on a clean plate.

Look for this: The skin is deeply golden and releases easily from the casserole.

Ingredients for this step

Chicken thighs, 200–225 g each · 4 piecesCarrots · 400 gYellow onion · 150 gChicken stock · 25 cl

Lower the heat, add the onion and carrots to the same casserole and scrape up the browned bits with a wooden spoon.

• Cook for 5 minutes without browning the onion.
• Return the chicken to the casserole on top of the vegetables.

Look for this: The onion is translucent and the casserole smells roasted.

Ingredients for this step

Chicken thighs, 200–225 g each · 4 piecesCarrots · 400 gChicken stock · 25 clFresh thyme · 2 sprigs

Pour in the 250 ml of chicken stock, add the thyme and cover. Simmer over low heat for 25 minutes, turning the chicken after 12 minutes, then uncover and simmer for 5 more minutes.

• Keep the liquid at a gentle simmer: small bubbles should break the surface without vigorous boiling.
• Insert a thermometer into the thickest part without touching the bone; cook for a few more minutes if it reads below 74°C.

Look for this: The carrots yield to a knife, the sauce coats a spoon and the thickest part of the chicken reaches 74°C.