- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Braised Chicken Thighs with Carrots and Potatoes

Wednesday, October 16, 2013

Braised Chicken Thighs with Carrots and Potatoes

Chicken is a very versatile protein, that you can be very creative with.  There are so many ways you can cook chicken, that you really don't have to cook the same dish twice.  This is a Braised Chicken Thighs with Carrots and Potatoes dish.  It's been cooked in chicken broth and white wine.

Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot.

The vegetables are tender, the sauce is delicious, and the side of White Rice is a perfect pairing. 

Braising the chicken will make it tender and flavorful.  Make sure to braise the chicken on both sides.  Add extra salt and pepper if needed.

After braising the chicken and setting it aside, you can start adding the onions and the veggies.  The carrots and potatoes are cut a little bigger and the onions are finely chopped. 

The chicken broth and wine gives the sauce great flavor, and the addition of the flour helps thickened the sauce.  I used a Chardonnay that I enjoy drinking..so make sure to use a dry white wine that you really like.


6-8 Pieces of chicken
sweet paprika to taste
2 tbsp olive oil
1 red onion, finely chopped
1 pound of potatoes, skinned and quartered
6 carrots, halved and then cut into pieces
1 tbsp flour 
1 1/3 cups chicken broth
1/3 dry white wine
Season the chicken lightly with salt and pepper and then with paprika.  In a large frying pan over medium high heat, warm the olive oil.  Add the chicken and cook, turning once, until browned, about 3 minutes on each side.  Transfer to a plate.

Add the onions to the pan and stir, add the potatoes and carrots.  Season with salt and pepper and saute until the vegetables are beginning to brown, about 5 minutes.  Add the flour and stir to coat.  Stir in the chicken broth and the wine, bring to a boil.  Return the chicken to the pan and bring to a boil.

Cover the pan, and reduce the heat to medium-low and simmer until the chicken and vegetables are cooked through, stirring and turning the chicken over occasionally, about 25 minutes.  Taste to adjust seasoning with salt and pepper.  Enjoy!!

Source: Recipe Revised-William Sonoma

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