How To Make Braised Chicken with Carrots and Potatoes
Sink your teeth into this tender braised chicken, cooked in spices and white wine, and sautéed with filling potatoes and carrots, for a hearty meal!
- 4large chicken thighs,bone in, skin on, fat trimmed
- kosher salt and freshly ground pepper,to taste
- 1tbspolive oil
- 1onion,finely chopped
- 4yukon gold potatoes,cut into 2-inch pieces
- 6carrots,peeled, cut into 1½-inch slices
- 1tspsmoked paprika
- 1tbspall purpose flour
- 1½cupschicken stock
- ¼cupwhite wine
- 2tspfresh thyme,minced
- 2tbspfresh parsley,minced
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 for about 4 to 6 minutes on each side, until brown. 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, then sauté for about 5 minutes until the vegetables are beginning to brown.
Add the flour and stir to coat. Add the white wine, and 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. Enjoy!
- Calories: 836.49kcal
- Fat: 45.15g
- Saturated Fat: 11.82g
- Trans Fat: 0.21g
- Monounsaturated Fat: 19.78g
- Polyunsaturated Fat: 9.19g
- Carbohydrates: 56.40g
- Fiber: 8.67g
- Sugar: 8.98g
- Protein: 48.21g
- Cholesterol: 239.13mg
- Sodium: 1609.17mg
- Calcium: 99.65mg
- Potassium: 1888.19mg
- Iron: 4.50mg
- Vitamin A: 844.08µg
- Vitamin C: 53.02mg
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