Braised Chicken Thighs with Root Vegetables 

Serves: 4 

Time: 2 hours 

Active time: 45 minutes 



1 lb chicken thighs 

1/2 c This Little Goat Went to Hong Kong Sauce, divided  

1 tbsp grape seed or canola oil 

2 carrots, sliced 1/2" thick 

3 cloves garlic, crushed 

1 small onion, sliced 1/2" thick 

1/2 small bulb fennel, sliced thinly 

2 tbsp tomato paste 

1/2 c apple cider vinegar 

2 c low sodium chicken stock 

1 c high quality apple cider  

1 tbsp butter 

1 tbsp parsley 


Marinate chicken with 1/4 c Hong Kong Sauce for 30 min-2 hours.   

Preheat oven to 350.  

Heat oil in large Dutch oven until almost smoking.  Sear chicken thighs for 6 minutes on each side and then remove to a plate.   

Drain off all but 2 tbsp fat and add carrot, onion and fennel.  Cook until onion is translucent, about 8 minutes, and then add garlic, cook until garlic starts to brown and is very fragrant, about 2-3 minutes more.  Add garlic paste and cook for 2 minutes, stirring constantly.   

Deglaze with vinegar and cook until almost evaporated.  Add chicken stock and cider and bring to a boil.   

Return chicken thighs, skin side up and cover with lid.  Put in oven and braise until chicken is cooked through and very tender, about 40-50 minutes.   

Remove from oven, transfer vegetables to serving platter and tent with foil.   

Place chicken thighs to sheet tray and preheat broiler.  

Return Dutch oven to stove top and boil until sauce is thickened and flavorful, about 10-15 minutes.  Melt in butter and stir in parsley.   

Broil chicken for about 4 minutes, until skin is very crispy.  Transfer to serving platter with vegetables, drizzle with sauce.  Serve immediately with remaining sauce on the side.