Braised Chicken with Carrots and Potatoes
Ingredients
- 4 large bone in skin on chicken thighs
fat trimmed
- to tasteKosher salt and freshly ground pepper
- 1 tablespoon olive oil
- 1 onion
finely chopped
- 4 Yukon gold potatoes
cut into 2 inch pieces
- 6 carrots
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 minced fresh thyme
- 2 tablespoons minced fresh parsley
Directions
- 1
Preheat the oven to 350 degrees F.
- 2
Season the chicken generously with salt and pepper.
- 3
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.
- 4
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.
- 5
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.
- 6
Cover the pan, place in the oven and bake for 40 minutes, or until the chicken and vegetables are cooked through.
- 7
Mix in the thyme. Taste and adjust the seasoning. Sprinkle with chopped parsley, then serve.
Braised Chicken with Carrots and Potatoes
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About this Recipe
Craving a comforting, wholesome meal that practically cooks itself? This Braised Chicken with Carrots and Potatoes offers an easy and healthy dinner solution, bringing tender chicken and savory vegetables together in a single, satisfying dish.
This recipe shines by combining expertly seared chicken thighs with hearty vegetables, all braised to perfection. The initial sear on the chicken creates a delicious, crispy skin, while the braising process ensures the meat remains incredibly juicy. It's a method that maximizes flavor with minimal effort, making it ideal for busy weeknights or relaxed weekend meals.
Prepare to enjoy succulent, fall-off-the-bone chicken thighs nestled amongst creamy Yukon gold potatoes and sweet, tender carrots. The rich, aromatic sauce, subtly flavored with smoked paprika and fresh thyme, coats every bite, creating a harmonious blend of textures and tastes. This is truly a heartwarming dish that delivers deep, satisfying flavors without being heavy.
Looking to customize your meal? You can easily adapt this braised chicken. For dietary considerations, swap the all-purpose flour for whole wheat flour or a gluten-free flour blend without compromising the dish's body. Experiment with different fresh herbs if you like, though the fresh thyme and parsley are classic choices.
This hearty braised chicken with carrots and potatoes is perfect for a cozy family dinner. Serve it straight from the pot, perhaps with a slice of crusty bread to soak up every last drop of the delicious sauce.