Braised Chicken with Carrots and Potatoes
Ingredients
The chicken
-
4
large
bone in skin on chicken thighs
-
to taste
Kosher salt
-
to taste
freshly ground pepper
-
1
tablespoon
olive oil
The vegetables
-
1
onion, finely chopped
-
4
medium
Yukon gold potatoes, cut into 2 inch pieces
-
6
carrots, peeled and cut into 1 ½ inch slices
The seasoning and liquids
-
1
teaspoon
smoked paprika
-
1
tablespoon
all purpose flour
-
1 ½
cups
chicken stock
-
¼
cup
white wine
-
2
teaspoons
minced fresh thyme
-
2
tablespoons
minced fresh parsley
Instructions
- Preheat the oven to 350°F.
- Season the chicken with salt and pepper.
- In a large frying pan, heat the olive oil over medium-high heat and brown the chicken for 4-6 minutes on each side, then transfer to a plate.
- Add the onion to the pan and stir, then add the potatoes and carrots, seasoning with salt and pepper, and sauté for about 5 minutes.
- Stir in the flour to coat the vegetables, then add the white wine and simmer until it cooks off.
- Add the chicken stock and smoked paprika, return the chicken to the pan, and bring to a boil.
- Cover the pan and bake in the oven for 40 minutes, or until the chicken and vegetables are cooked through.
- Mix in the thyme, adjust seasoning if necessary, sprinkle with parsley, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
573
Total fat
29g
Total carbohydrates
43g
Total protein
32g
Sodium
326mg
Cholesterol
144mg
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