Georgia Pot Roast Chicken (Print Version)

Slow-braised chicken thighs meld savory gravy with sweet onions for a comforting Southern main dish.

# What You'll Need:

→ Chicken

01 - 2.5 lbs bone-in, skinless chicken thighs

→ Vegetables & Aromatics

02 - 1 (16 oz) jar sweet pickled onions, drained, reserving 2 tbsp brine
03 - 4 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 ribs celery, sliced
06 - 1 small yellow onion, thinly sliced

→ Sauce & Seasonings

07 - 2 tbsp reserved onion brine
08 - 1/4 cup chicken broth
09 - 2 tbsp unsalted butter or olive oil
10 - 2 tbsp brown sugar
11 - 1 tbsp Dijon mustard
12 - 1 tbsp Worcestershire sauce
13 - 1 tsp dried thyme
14 - 1/2 tsp dried oregano
15 - 1 tsp kosher salt
16 - 1/2 tsp black pepper

→ Optional Finishing

17 - 2 tbsp fresh parsley, chopped

# How to Make:

01 - Set the oven temperature to 325°F (165°C).
02 - Pat chicken thighs dry with paper towels and season evenly with kosher salt and black pepper.
03 - Heat butter or olive oil in a large oven-safe Dutch oven over medium-high heat. Sear chicken thighs in batches for 3 to 4 minutes per side until golden brown. Transfer chicken to a plate.
04 - Reduce heat to medium. Add sliced yellow onion, carrots, and celery to the pot and sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 minute.
05 - Return chicken thighs to the pot and scatter the drained pickled onions over and around the meat.
06 - In a small bowl, whisk together reserved onion brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, dried thyme, and dried oregano. Pour the mixture evenly over the chicken and vegetables.
07 - Cover the pot with a lid and transfer to the preheated oven. Cook for 2.5 to 3 hours until the chicken is tender and easily pulls apart.
08 - Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • The sweet jarred onions melt into the sauce and create this gentle, almost caramelized flavor that's nothing like the spicy kick of Mississippi roast.
  • You can walk away for hours while it cooks, and it only gets better the longer it sits.
  • It uses bone-in thighs, so the meat stays unbelievably tender and practically falls off the bone.
  • The gravy is rich enough to soak into mashed potatoes or rice without being heavy.
02 -
  • Don't skip searing the chicken, that golden crust adds so much flavor to the final dish.
  • If your sauce tastes a little flat at the end, a tiny splash more of the onion brine or Worcestershire will wake it up.
  • Let it rest for 10 minutes after it comes out of the oven, the sauce thickens a bit as it cools and the flavors settle.
03 -
  • Always taste the sauce before serving and adjust the seasoning, every jar of onions and broth brand is a little different.
  • If you're making this ahead, stop just before adding the parsley and reheat it gently the next day so the chicken doesn't dry out.
  • Use a heavy Dutch oven with a tight-fitting lid, a flimsy pot won't hold the heat evenly and the braise won't be as tender.
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