Braised Chicken Thighs

Pat chicken thighs dry and season both sides generously with salt and freshly ground black pepper.

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Carefully place the chicken thighs skin-side down in the hot oil. Sear for 4-5 minutes until the skin is golden brown and crispy.

Flip the chicken and briefly sear the other side. Remove the chicken from the pot and set aside on a plate.

While the chicken sears, prepare the vegetables. Chop the carrots into large, 1-2 inch pieces, cut the onions into large wedges, and smash the garlic cloves.

Add the chopped carrots, onions, and smashed garlic to the pot with the chicken drippings.

Add the baby potatoes to the pot.

Season the vegetables with Italian seasoning, smoked paprika, and more salt. Stir to combine and cook for a minute until fragrant.

Pour in the chicken bone broth and add the bay leaves.

Nestle the seared chicken thighs back into the pot, skin-side up, on top of the vegetables.

Bring the liquid to a simmer, then cover the pot, reduce heat to low, and let it braise for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.