braised chicken with potatoes

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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. Chicken thighs and drumsticks with crispy skin, combine with baby potatoes to create a delicious one-pot meal.

HOW DO YOU MAKE BRAISED CHICKEN?

HOW DO YOU MAKE BRAISED CHICKEN?

Preheat the oven to 350 degrees F.
Season the chicken generously with salt and pepper.
In a large frying pan over medium-high heat,
Add chicken thighs and drumsticks and saute for 4 minutes on each side until golden brown on medium heat, 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.
place in the oven and bake for 30-40 minutes, or until the chicken and vegetables are cooked through.

Taste and adjust the seasoning. Sprinkle with chopped parsley, then serve.

HOW DO YOU MAKE BRAISED CHICKEN?

This chicken stew with potatoes is a favorite around here. It gets rave reviews because it’s very rustic, hearty, and just a delicious bowl of comfort food.

braised chicken with potatoes

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braised chicken with potatoes
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braised chicken with potatoes

  • oven
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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: braised chicken with potatoes
Servings: 4
Calories: 482kcal
Author: Luda huang

Equipment

  • oven

Ingredients

  • 4 large bone-in skin-on chicken thighs fat trimmed
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 4 carrots peeled and cut into 1 1/2 inch slices
  • 4 Yukon gold potatoes cut into 2-inch pieces
  • 1 tablespoon all-purpose flour
  • 1 cups chicken stock
  • 1/4 cup white wine
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground pepper to taste

Instructions

  • Preheat the oven to 350 degrees F.
  • Season the chicken generously with salt and pepper.
  • In a large frying pan over medium-high heat,
  • Add chicken thighs and drumsticks and saute for 4 minutes on each side until golden brown on medium heat, 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.
  • place in the oven and bake for 30-40 minutes, or until the chicken and vegetables are cooked through.
  • Taste and adjust the seasoning. Sprinkle with chopped parsley, then serve.

Nutrition

Calories: 482kcal | Carbohydrates: 42g | Protein: 24g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 228mg | Potassium: 1256mg | Fiber: 6g | Sugar: 6g | Vitamin A: 10694IU | Vitamin C: 45mg | Calcium: 58mg | Iron: 3mg
482

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