braised chicken with 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.
Servings: 4
Calories: 482kcal
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