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Braised Chicken Thighs with Carrots and Potatoes

5.0 from 1 reviews
Braised Chicken Thighs with Carrots and Potatoes
 
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Braising is one of my favorite ways to cook, it comes from the French word "Braiser". It basically means searing the meat, then finishing at a low temperature in liquid, the results are flavorful, tender, aromatic dishes that are the epitome of delicious comfort food! This chicken dish is a perfect example, it's simple, rustic, insanely flavorful and so easy to make! Tender moist chicken thighs, sweet carrots, potatoes, onion and garlic in a chicken broth and wine sauce with fresh herbs! This is super easy to make, just sear the chicken and veggies, pour in the liquids and simmer! Amazing and healthy!
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Recipe type: Chicken
Serves: 4
Ingredients
  • 1½ - 2 lbs of boneless, skinless chicken thighs
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 tsp of paprika
  • 2 Tbs of olive oil
  • 1 onion, roughly chopped
  • 8 small red potatoes, quartered
  • 6 - 7 carrots, cut in half lengthwise, then cut in thirds
  • 3 garlic cloves, chopped
  • 2 Tbs of flour
  • 1½ cups of chicken broth
  • ½ cup of good, dry, white wine
  • ⅓ cup of chopped fresh parsley, or 2 Tbs of fresh thyme
Instructions
  1. To start, trim fat from the thighs, sprinkle both sides lightly with salt, pepper, and paprika.
  2. Heat the oil in a large skillet or dutch oven over medium/high heat, add in the chicken and cook 3 - 4 minutes on each side, then transfer to a plate.
  3. Add the onions, potatoes, and carrots, cook for about 5 minutes, add in the garlic, cook and stir for 1 more minute.
  4. Now, sprinkle on the flour and stir well, then add in the chicken broth and wine, stir to combine and bring to a boil.
  5. Reduce the heat to low, nestle the chicken in, then cover and simmer for 30 minutes or until everything is fork tender.
  6. Taste and add more salt if needed, stir in the parsley or thyme and serve! Delicious with warm crusty bread!

 

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Comments

  1. Hi I can’t wait to try this recipe! I’m wondering if corn starch could be used in place of flour for those who can’t have gluten? Have you tried this? Thanks, Holly