clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Braised Chicken and Vegetables

  • Author: Jaime Hartman
  • Total Time: 55 mins
  • Yield: 4-6 1x


Chicken pieces are moist and flavorful in this flexible oven braised one pot dinner. Use carrots and radishes or any hearty vegetables you have on hand, such as turnips, potatoes, parsnips, or mushrooms.


  • One small chicken, cut up (or 6-8 chicken drumsticks or combination of drumsticks and thighs)
  • 1 tablespoon grassfed butter, ghee, or coconut oil
  • 3 large cloves of garlic
  • 1/2 cup of fresh sage, chopped
  • 23 medium carrots, cleaned and cut into chunks
  • 56 radishes, cleaned and cut in half if large
  • 1 tablespoon apple cider vinegar
  • 1 cup chicken broth
  • Salt to taste


  1. Preheat oven to 350 degrees F.
  2. Melt butter, ghee, or oil in oven safe braising dish or dutch oven over medium-high heat.
  3. Salt chicken pieces and brown, skin side down, until golden (about 8 minutes)
  4. Remove chicken from pan and set aside.
  5. Reduce heat to medium-low and add garlic. Cook for just a minute, being careful not to let the garlic burn.
  6. Add sage, vegetables, and vinegar. Toss to combine.
  7. Add chicken broth to pan, scraping up any browned pieces with a wooden spoon. Remove from heat.
  8. Return chicken pieces to the pan.
  9. Cover and place dish in preheated oven. Cook for 35-45 minutes, or until chicken reaches internal temperature of 165 degrees.
  10. Serve chicken and vegetables with pan juices.


You may substitute any herbs you like. Omit garlic to make low-FODMAP.

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Main
  • Cuisine: American