Braised Chicken with Carrots and Potatoes
User Reviews
5
Braised Chicken with Carrots and Potatoes
Description
In this recipe, chicken thighs are generously seasoned and seared in olive oil to develop a golden crust, which locks in flavor. Vegetables including potatoes and carrots are sautéed until beginning to brown, providing a subtle sweetness and texture contrast. A sprinkle of flour creates a thickened base once combined with white wine, chicken stock, and smoked paprika, which imparts a mild smokiness without overwhelming the dish. The chicken then returns to the pan to simmer and bake until fully cooked, allowing flavors to meld.
The final dish delivers tender chicken and soft yet structured vegetables in a savory broth with balanced savory and smoky elements. Fresh thyme's earthy aroma and parsley's brightness elevate the overall complexity. This entrée pairs well with rustic bread or a simple green salad to complete a hearty meal.
Practical suggestions include prepping vegetables a day ahead to streamline cooking time and involving older children in safely peeling carrots under supervision. Adjust seasoning at the end to suit taste.
Ingredients
- 4 chicken thighs fat trimmed, large, bone-in, skin-on
- kosher salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 tablespoon olive oil
- 1 onion finely chopped
- 4 potato cut into 2 inch pieces, Yukon gold variety
- 6 carrot peeled and cut into 1 1/2 inch slices
- 1 teaspoon smoked paprika
- 1 tablespoon all-purpose flour can substitute whole wheat flour or gluten free flour
- 1 1/2 cups chicken stock
- 1/4 cup white wine
- 2 teaspoons thyme minced fresh
- 2 tablespoons parsley fresh, minced
Instructions
- Preheat the oven to 350 degrees F.
- Season the chicken generously with salt and pepper.
- In a heavy large frying pan over medium-high heat, warm the oil. Add the chicken and cook until brown, about 4-6 minutes on each side. Transfer the chicken to a plate.
- Add the onion to the frying pan and stir. Add the potatoes and carrots. Sprinkle with salt and pepper and saute until the vegetables are beginning to brown, about 5 minutes.
- Add the flour and stir to coat. Add the white wine, simmer until the wine has cooked off. Add the chicken stock and smoked paprika. Return the chicken to the pan and bring to a boil.
- Cover the pan, place in the oven and bake for 40 minutes, or until the chicken and vegetables are cooked through.
- Mix in the thyme. Taste and adjust the seasoning. Sprinkle with chopped parsley, then serve.
Notes
- Children old enough can help peel carrots using a dull vegetable peeler with adult supervision for safety.
- Onions and carrots can be prepared one day in advance to speed up meal assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 43g | 14% |
| Protein | 32g | 64% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 144mg | 48% |
| Sodium | 326mg | 14% |
| Potassium | 1623mg | 35% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 15695IU | 314% |
| Vitamin C | 33.2mg | 37% |
| Calcium | 119mg | 12% |
| Iron | 8.7mg | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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