BRAISED CHICKEN WITH CARROTS AND POTATOES
This recipe for braised chicken with carrots and potatoes combines seared chicken thighs and tender vegetables in a single dish that makes for an easy and healthy dinner.
Provided by Sara Welch
Categories Dinner
Time 55m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 573 kcal, Carbohydrate 43 g, Protein 32 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 144 mg, Sodium 326 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving
BRAISED CHICKEN THIGHS WITH OLIVES AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat a large Dutch oven or pot over high heat and add the olive oil. Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side. Remove to a plate and set aside.
- Reduce the heat to medium high. Add the garlic and cook 1 minute. Stir in the onion, carrots, tomato paste, sage and rosemary. Cook, scraping up any browned bits from the bottom of the pot, until the vegetables are slightly softened, 3 to 4 minutes.
- Add the wine, olives and their brine, and the potatoes to the pot. Nestle the chicken in the mixture. Bring to a boil, then add 2 cups water and return to a boil. Reduce the heat to medium low, cover and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 628 calorie, Fat 38 grams, SaturatedFat 10 grams, Cholesterol 158 milligrams, Sodium 639 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 36 grams
BRAISED CHICKEN THIGHS WITH CARROTS AND POTATOES
Make and share this Braised Chicken Thighs With Carrots and Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place onion in a lightly greased 6-quart cooker; top with potatoes and carrots.
- In a bowl, combine ¾ teaspoon salt, ¼ teaspoons pepper, broth, and the next 3 ingredients; pour broth mixture over potatoes.
- Combine the paprika and remaining salt and pepper; rub evenly over chicken thighs; arrange thighs over vegetables.
- Cover and cook on LOW for 8 hours or until chicken and vegetables are tender.
- Garnish with lemon slices.
Nutrition Facts : Calories 203.9, Fat 3, SaturatedFat 0.8, Cholesterol 57.3, Sodium 713.9, Carbohydrate 25.9, Fiber 3.7, Sugar 3.9, Protein 16.6
BRAISED CHICKEN WITH OLIVES, CARROTS, AND CHICKPEAS
Crisp green Cerignola olives from southern Italy impart earthy flavor to this stewlike chicken dish. Serve over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a large ovenproof skillet or Dutch oven, heat olive oil over medium heat. Place chicken pieces in skillet, being careful not to overcrowd the pan. Saute until chicken is nicely crisped and browned on both sides, about 5 minutes per side. Transfer chicken to a large plate, and set aside.
- Reduce heat to medium-low; to the same skillet, add onion, carrots, garlic, and ginger. Saute, stirring frequently, until onion is soft and translucent, about 5 minutes. Add chicken broth, the water, and wine; bring to a boil, and deglaze pan by scraping up any browned bits from the bottom with a wooden spoon. Return chicken to skillet, and add thyme. Bring liquid back to a boil; cover, and transfer to the oven. Braise 45 minutes.
- Remove skillet from oven, and stir in raisins, olives, and chickpeas. Return to oven; continue braising, uncovered, 20 minutes more. Remove from oven, and discard thyme. Serve hot.
Nutrition Facts : Calories 406 g, Cholesterol 139 g, Fat 14 g, Fiber 5 g, Protein 36 g, Sodium 868 g
BRAISED CHICKEN LEGS AND THIGHS WITH TOMATOES, POTATOES, OLIVES AND CAPERS
One-pot dinners are a home cook's best friend. The mission: Get dinner on the table without much fuss--and should there be leftovers, they must be delicious the following day. When I was working my way up as a chef, this is a dish I made often for staff meals. The stew was a crowd-pleaser then, and remains a favorite with my family. If you're really pressed for time, skip the flour-dredging step. Just be sure to brown the chicken thoroughly, and it will still taste amazing, though the sauce might be slightly thinner.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Let the chicken come to room temperature, then pat the pieces dry and season with salt and pepper. Place the flour in a shallow, flat container and dredge the chicken in the flour, shaking off any excess. Set aside.
- In a large heavy-bottomed skillet or a Dutch oven designed for braising, heat the oil over medium-high heat for 1 minute. Add the butter, let it melt and heat until it begins to turn brown, about 2 minutes. Add the chicken and cook until browned on all sides, about 4 minutes per side. Transfer the chicken to a large platter and set aside.
- Pour off all but 2 tablespoons of the fat from the skillet and return the skillet to the stovetop over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 1 minute. Add the wine and deglaze the pan, scraping the brown bits off the bottom of the pan with a wooden spoon, and cook until the wine has reduced by half, 1 to 2 minutes. Add the stock and tomatoes and raise the heat to high and bring the liquid to a boil. The add the potatoes, olives, capers, and thyme, and stir to combine. Bring the liquid to a boil again, then reduce the heat to low so the liquid is simmering, and return the chicken to the pan. Cover and cook until the chicken is tender and the potatoes can be easily pierced with a knife, 25 to 35 minutes.
- To serve, place one chicken leg and one thigh in each of four shallow bowls. Spoon the sauce on top, getting some of the tomatoes, potatoes, olives and capers in each portion. Serve immediately.
- Place the chicken, carrots, celery, onion, parsley and thyme in an 8-quart stockpot. Add enough water to come up to 2 inches from the top of the pot. Place the pot over high heat and bring the liquid to a lively simmer--do not let the liquid boil. As soon as the liquid starts to simmer, reduce the heat so that you maintain a lively simmer throughout. (This could be anywhere from low to medium heat depending on the strength of your range.) Skim off any gray scum that floats to the top of the stock. Cook the stock, uncovered, for about 2 1/2 hours -- it should reduce in volume by one-quarter to one-third. Strain the stock through a fine-mesh strainer into a large bowl or clean stockpot, pressing on the solids in the strainer to extract all the liquid. If you like, season with salt to taste--I prefer to keep my stock salt-free.
- Use right away or transfer to air tight containers and refrigerate or freeze. The stock will keep for up to 1 week in the refrigerator or up to 3 months in the freezer.
BRAISED CHICKEN THIGHS WITH CARROTS AND LEMONS RECIPE
Don't waste a drop of the rich pan sauce from this recipe; we love it with mashed potatoes or crusty bread.
Provided by Southern Living Editors
Time 45m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Pat chicken dry with paper towels. Sprinkle chicken with paprika and ¾ teaspoon each of the salt and pepper. Melt butter in a large enamel-coated cast-iron skillet with lid over medium-high. Place half of chicken, skin side down, in skillet; cook until skin is golden brown, about 6 minutes. Remove chicken from skillet; repeat process with remaining chicken.
- Add carrots to pan, and cook, stirring occasionally, until browned, about 7 minutes. Add flour to skillet; cook, stirring often, 1 minute. Add broth, thyme, and remaining ¼ teaspoon salt and pepper; bring to a boil. Place chicken, skin side up, on carrots. Partially cover with lid; reduce heat to medium-low, and cook until chicken is done, about 20 minutes. Remove thyme sprigs. Stir in lemons, and, if desired, serve over mashed potatoes.
SKILLET CHICKEN THIGHS WITH CARROTS AND POTATOES
These chicken thighs are cooked in one skillet for easy cleanup. Carrots, potatoes, and onions are added for a complete meal. Serve with a side salad and some crusty bread.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken thighs with paprika, salt, and pepper.
- Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside.
- Add potatoes, cut side down, and cook over medium-high heat until golden brown, 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent, 8 to 10 minutes. Stir in 3/4 cup chicken broth, scraping up all the browned bits.
- Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.
- Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed.
Nutrition Facts : Calories 350 calories, Carbohydrate 22.4 g, Cholesterol 72.2 mg, Fat 19.2 g, Fiber 4.6 g, Protein 21.5 g, SaturatedFat 3.9 g, Sodium 1297.6 mg, Sugar 6 g
BRAISED HERB CHICKEN THIGHS WITH POTATOES
This is a great one dish meal for a chilly night. Make up some biscuits while the dish is simmering on the stove top. Choose red skin potatoes that are similar in size so they'll be done at the same time.
Provided by greysangel
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in a large zip-top plastic bag.
- Add chicken; seal bag, shaking to coat.
- Heat oil in a Dutch oven over medium heat.
- Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly brown.
- Add carrot and onion; cook 3 minutes, stirring frequently.
- Add broth, wine, and potatoes; bring to a boil.
- Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.
Nutrition Facts : Calories 316.6, Fat 4.9, SaturatedFat 1.1, Cholesterol 68.1, Sodium 699.4, Carbohydrate 42.7, Fiber 6.5, Sugar 5.6, Protein 21.1
FRENCH FUSION BRAISED CHICKEN DINNER
The ideal slow cooker recipe is one you can whip together in the morning with your eyes half closed using ingredients you usually have on hand and one that rewards you at the end of the day with a flavour-charged nutritionally complete dinner that everyone adores. This one, with its French Asian mix, fits the bill on all measures. Warning - make it once and it's sure to be on your "make again" list - time and time again.
Provided by Developed for CFC by Monda Rosenberg
Yield 4
Number Of Ingredients 10
Steps:
- Pull skin from chicken and trim away any fat. If using legs with thighs attached, cut into 2 pieces. Measure soya, Dijon, lemon juice and seasonings into a slow cooker. Stir to mix. Then add chicken, turning pieces to coat and place them bone-side up. Add carrots and push down into the sauce. Scatter potatoes over top.
- Cook until vegetables are done as you like and chicken reaches 165°F (74°C) , 3 to 4 hours on high or 5 to 6 hours on low. Serve in big shallow bowls with the broth spooned over top. Garnish, if you like, with sliced green onions, chopped coriander or parsley.
Nutrition Facts :
BRAISED CHICKEN THIGHS WITH CARROTS AND POTATOES RECIPE
Provided by á-5165
Number Of Ingredients 12
Steps:
- Place onion in a lightly greased 6-quart slow cooker; top with potatoes and carrots. Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, broth, and next 3 ingredients. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs, and arrange on top of vegetables. Cover and cook on LOW 8 hours or until chicken and vegetables are tender. Garnish, if desired.
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BRAISED CHICKEN THIGHS WITH CARROTS & POTATOES RECIPE ...
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- Place onion in a lightly greased 6-quart slow cooker; top with potatoes and carrots. Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, broth, and next 3 ingredients. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs, and arrange on top of vegetables.
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- Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal bag, shaking to coat.
- Heat oil in a Dutch oven over medium heat. Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly brown. Add carrot and onion; cook 3 minutes, stirring frequently. Add broth, wine, and potatoes; bring to a boil. Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.
BEER BRAISED CHICKEN WITH CARROTS AND RED POTATOES
From wholeandheavenlyoven.com
Servings 4Total Time 1 hrEstimated Reading Time 3 mins
- Season chicken thighs on both sides with salt and pepper. In a dutch oven or large oven-safe saucepan over medium-high heat, sear chicken in oil and 1 tablespoon butter on both sides 2-3 minutes until golden. Transfer chicken to a plate and set aside.
- Add remaining tablespoon butter to same skillet and then add onion, baby carrots, and potatoes. Saute in butter 5-10 minutes until lightly golden. Add garlic and saute 1 additional minute.
- Nestle chicken back into pan and arrange herbs around it. Pour beer and broth into pan and bring to a low simmer. Cover pan and place in 350F oven. Bake chicken 40-45 minutes until chicken is fall-apart tender and vegetables are tender.
- Remove chicken and vegetables and place on a cutting board momentarily. Discard herb sprigs. Whisk flour with a little water and add to remaining liquids in pan. Bring to a simmer over medium heat, stirring occasionally until sauce is slightly thickened.
ROASTED CHICKEN THIGHS WITH POTATOES AND CARROTS
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4/5 (11)Total Time 45 minsCategory Main CourseCalories 362 per serving
- Using a cast iron skillet, add the 1 1/2 cup small quartered potatoes, 1/3 cup carrots, 1 tablespoon olive oil, salt, pepper, and toss evenly to distribute.
- In a small shallow dish, stir together the 2 teaspoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon thyme, 1/2 teaspoon paprika, and 1/2 teaspoon sea salt. Set aside.
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- Wash and pat dry chicken parts. In a mixing bowl, combine chicken and seasonings. Coat evenly all over and set aside, covered with cling wrap, for 1 hour.
- Peel potatoes and slice into quarters. Peel and slice ginger thinly. Cut spring onions into thumb-length sections.
- Heat up a wok or skillet over high heat. Add ½ cup of oil. When very hot, fry potato chunks. While frying, turn potatoes as needed to lightly brown all sides. Remove with a slotted spoon and set aside.
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- Line a baking sheet with foil and place carrots on the foil. Toss with olive oil and season with salt and pepper. Bake the carrots for 20 - 25 minutes, turning and mixing them every 5 - 10 minutes so they brown evenly.
- Meanwhile, place chicken “pretty side” down in hot skillet, sprinkle with salt and pepper, and sauté for 5 - 8 minutes, until browned on one side. Flip chicken and cook until brown on the other side, then add 1 cup of the chicken stock/broth to the pan. Reduce the heat to medium-low and place the lid on the pan to allow the chicken to cook through. The stock will begin to reduce.
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- Place a large, heavy pot, such as a Dutch oven, over medium heat and add the oil. Sear the chicken thighs, turning once or twice, until lightly browned on both sides, about 5 minutes total. (You may need to cook the chicken in batches.)
- Transfer the chicken to a plate. Pour off the drippings from the pot, leaving just enough to barely coat the bottom. With the heat still on medium, add 2 tablespoons butter and wait until it melts.
BRAISED CHICKEN THIGHS WITH SPRING ... - SOUTHERN LIVING
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Total Time 1 hr 5 mins
- Preheat oven to 375°F. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high. Sprinkle chicken evenly with 1 teaspoon of the salt and ½ teaspoon of the pepper. Working in 2 batches, place chicken, skin side down, in Dutch oven. Cook, undisturbed, until deep golden brown and crispy, 7 to 8 minutes. Flip chicken; cook 1 minute. Remove from Dutch oven, and set aside (chicken will not be cooked through).
- Add onion to Dutch oven. Cook over medium-high, stirring occasionally, until translucent, about 4 minutes. Add garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add wine. Cook, scraping up browned bits on bottom of Dutch oven, until reduced by half, about 2 minutes. Add carrots, potatoes, and stock; stir to combine. Bring to a boil over high. Reduce heat to medium-high; simmer, undisturbed, 5 minutes.
- Nestle chicken, skin side up, in mixture in Dutch oven. Transfer Dutch oven to preheated oven. Cook, uncovered, until a thermometer inserted in thickest portion of chicken registers 165°F, about 20 minutes. Remove from oven. Transfer chicken to a plate using tongs.
- Return Dutch oven to stove, and heat over medium. Stir in snow peas, English peas, and remaining 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until snow peas are just cooked through, about 3 minutes. Nestle chicken into mixture, and sprinkle with parsley, tarragon, and chives. Drizzle with remaining 2 tablespoons oil. Serve immediately with lemon wedges.
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- Preheat oven to 450 F. Pat dry each chicken thigh with a paper towel completely before adding seasoning. This helps create extra crispy skins when searing.
- Add 1 and 1/2 tablespoons olive oil, Italian seasoning, salt, and pepper in a bowl and mix well with a spoon to combine. Generously smear the seasoning mixture all over the chicken thighs, on both sides (using disposable gloves helps make clean up easier).
- Heat the remaining olive oil in a cast-iron skillet over medium high heat for 2 minutes until the oil starts to sizzle and shimmer. Place the chicken thighs with the skin side down on the skillet, and sear for 2 minutes until the skin turns brown and crispy. Flip the chicken over and cook on the other side for another 2 minutes. Remove the chicken thighs from the skillet and place them on a plate.
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