Braised Chicken Thighs with Carrots and Potatoes
Candace Church
28/09/2023
Braised Chicken Thighs with Carrots and Potatoes
Reviews
Ingredients:
Adjust Servings
| 4 -Bone-In Chicken Thighs | |
| 4 -Cubed Yukon Golden Potatoes | |
| 6 -Medium Carrots | |
| 1 -Medium Onion | |
| 2 -Teaspoon Fresh or Dried Thyme | |
| 1 -Teaspoon Fresh or Dried Parsley | |
| 1 - Teaspoon Paprika (smoked) | |
| 1 - Tablespoon All Purpose Flour | |
| 1 1/2 - Cup Chicken Stock | |
| 1/4 - Cup White Wine | |
| 1 - Tablespoon Olive Oil |
Nutritional Information
Directions
1.
Cooking the Chicken Thighs
Season the chicken generously with salt and pepper. You can use any Cajun seasoning you'd prefer.
In a heavy large frying pan (a Dutch Oven can be used as well) over medium-high heat, warm the oil. Add the seasoned chicken and cook until brown, about 4-6 minutes on each side. Transfer the chicken to a plate.
Mark as complete
2.
Cooking
Cover the pan, place in the oven and bake for 40 minutes, or until the chicken and vegetables are cooked through.
Once your chicken reaches the temperature, you can mix in the thyme. Taste and adjust the seasoning.
Sprinkle with chopped fresh parsley, then serve.
Reminder proper temperature for cooking poultry is 165°degrees.
Mark as complete
Notes
Preheat the oven to 350 degrees F.
Try this also
Leave a Reply