Braised Chicken Thighs with Vegetables in a Le Creuset Braiser

Begin by preheating your oven to 350°F (175°C). Season the chicken thighs generously with salt and pepper on both sides.

Heat olive oil in a Le Creuset braiser over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down and sear them until golden brown, about 5-7 minutes.

Flip the chicken thighs and sear the other side for an additional 5 minutes. Remove the chicken from the braiser and set it aside on a plate.

In the same braiser, add chopped onions and cook until they are translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

Stir in the diced carrots and bell peppers, cooking for 5 minutes until they begin to soften. Pour in the crushed tomatoes and stir to combine with the vegetables.

Return the chicken thighs to the braiser, nestling them into the vegetable mixture. Add chicken broth and thyme, ensuring the chicken is partially submerged in the liquid.

Bring the mixture to a simmer, then cover the braiser with its lid. Transfer the braiser to the preheated oven and braise for 45 minutes.

After 45 minutes, check the chicken for tenderness; it should be falling off the bone. If needed, return to the oven for an additional 10-15 minutes.

Once done, remove the braiser from the oven and let it rest for a few minutes before serving. Serve the braised chicken thighs with the vegetables and sauce spooned over the top.