BRAISED CHICKEN THIGHS WITH OLIVES AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat a large Dutch oven or pot over high heat and add the olive oil. Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side. Remove to a plate and set aside.
- Reduce the heat to medium high. Add the garlic and cook 1 minute. Stir in the onion, carrots, tomato paste, sage and rosemary. Cook, scraping up any browned bits from the bottom of the pot, until the vegetables are slightly softened, 3 to 4 minutes.
- Add the wine, olives and their brine, and the potatoes to the pot. Nestle the chicken in the mixture. Bring to a boil, then add 2 cups water and return to a boil. Reduce the heat to medium low, cover and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 628 calorie, Fat 38 grams, SaturatedFat 10 grams, Cholesterol 158 milligrams, Sodium 639 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 36 grams
OVEN-ROASTED CHICKEN THIGHS WITH CARROTS AND YUKON GOLD POTATOES
In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.
Provided by Greg Atkinson
Categories Chicken Potato Roast Low Cal High Fiber Dinner Carrot Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1½ teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.
- Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining saltthyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.
- Place chicken on platter; top with chives.
SKILLET CHICKEN THIGHS WITH CARROTS AND POTATOES
These chicken thighs are cooked in one skillet for easy cleanup. Carrots, potatoes, and onions are added for a complete meal. Serve with a side salad and some crusty bread.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken thighs with paprika, salt, and pepper.
- Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside.
- Add potatoes, cut side down, and cook over medium-high heat until golden brown, 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent, 8 to 10 minutes. Stir in 3/4 cup chicken broth, scraping up all the browned bits.
- Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.
- Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed.
Nutrition Facts : Calories 350 calories, Carbohydrate 22.4 g, Cholesterol 72.2 mg, Fat 19.2 g, Fiber 4.6 g, Protein 21.5 g, SaturatedFat 3.9 g, Sodium 1297.6 mg, Sugar 6 g
BRAISED CHICKEN THIGHS WITH CARROTS AND POTATOES
Make and share this Braised Chicken Thighs With Carrots and Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place onion in a lightly greased 6-quart cooker; top with potatoes and carrots.
- In a bowl, combine ¾ teaspoon salt, ¼ teaspoons pepper, broth, and the next 3 ingredients; pour broth mixture over potatoes.
- Combine the paprika and remaining salt and pepper; rub evenly over chicken thighs; arrange thighs over vegetables.
- Cover and cook on LOW for 8 hours or until chicken and vegetables are tender.
- Garnish with lemon slices.
Nutrition Facts : Calories 203.9, Fat 3, SaturatedFat 0.8, Cholesterol 57.3, Sodium 713.9, Carbohydrate 25.9, Fiber 3.7, Sugar 3.9, Protein 16.6
BRAISED HERB CHICKEN THIGHS WITH POTATOES
This is a great one dish meal for a chilly night. Make up some biscuits while the dish is simmering on the stove top. Choose red skin potatoes that are similar in size so they'll be done at the same time.
Provided by greysangel
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in a large zip-top plastic bag.
- Add chicken; seal bag, shaking to coat.
- Heat oil in a Dutch oven over medium heat.
- Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly brown.
- Add carrot and onion; cook 3 minutes, stirring frequently.
- Add broth, wine, and potatoes; bring to a boil.
- Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.
Nutrition Facts : Calories 316.6, Fat 4.9, SaturatedFat 1.1, Cholesterol 68.1, Sodium 699.4, Carbohydrate 42.7, Fiber 6.5, Sugar 5.6, Protein 21.1
BRAISED CHICKEN LEGS AND THIGHS WITH TOMATOES, POTATOES, OLIVES AND CAPERS
One-pot dinners are a home cook's best friend. The mission: Get dinner on the table without much fuss--and should there be leftovers, they must be delicious the following day. When I was working my way up as a chef, this is a dish I made often for staff meals. The stew was a crowd-pleaser then, and remains a favorite with my family. If you're really pressed for time, skip the flour-dredging step. Just be sure to brown the chicken thoroughly, and it will still taste amazing, though the sauce might be slightly thinner.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Let the chicken come to room temperature, then pat the pieces dry and season with salt and pepper. Place the flour in a shallow, flat container and dredge the chicken in the flour, shaking off any excess. Set aside.
- In a large heavy-bottomed skillet or a Dutch oven designed for braising, heat the oil over medium-high heat for 1 minute. Add the butter, let it melt and heat until it begins to turn brown, about 2 minutes. Add the chicken and cook until browned on all sides, about 4 minutes per side. Transfer the chicken to a large platter and set aside.
- Pour off all but 2 tablespoons of the fat from the skillet and return the skillet to the stovetop over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 1 minute. Add the wine and deglaze the pan, scraping the brown bits off the bottom of the pan with a wooden spoon, and cook until the wine has reduced by half, 1 to 2 minutes. Add the stock and tomatoes and raise the heat to high and bring the liquid to a boil. The add the potatoes, olives, capers, and thyme, and stir to combine. Bring the liquid to a boil again, then reduce the heat to low so the liquid is simmering, and return the chicken to the pan. Cover and cook until the chicken is tender and the potatoes can be easily pierced with a knife, 25 to 35 minutes.
- To serve, place one chicken leg and one thigh in each of four shallow bowls. Spoon the sauce on top, getting some of the tomatoes, potatoes, olives and capers in each portion. Serve immediately.
- Place the chicken, carrots, celery, onion, parsley and thyme in an 8-quart stockpot. Add enough water to come up to 2 inches from the top of the pot. Place the pot over high heat and bring the liquid to a lively simmer--do not let the liquid boil. As soon as the liquid starts to simmer, reduce the heat so that you maintain a lively simmer throughout. (This could be anywhere from low to medium heat depending on the strength of your range.) Skim off any gray scum that floats to the top of the stock. Cook the stock, uncovered, for about 2 1/2 hours -- it should reduce in volume by one-quarter to one-third. Strain the stock through a fine-mesh strainer into a large bowl or clean stockpot, pressing on the solids in the strainer to extract all the liquid. If you like, season with salt to taste--I prefer to keep my stock salt-free.
- Use right away or transfer to air tight containers and refrigerate or freeze. The stock will keep for up to 1 week in the refrigerator or up to 3 months in the freezer.
BRAISED CHICKEN THIGHS WITH CARROTS AND POTATOES RECIPE
Provided by á-5165
Number Of Ingredients 12
Steps:
- Place onion in a lightly greased 6-quart slow cooker; top with potatoes and carrots. Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, broth, and next 3 ingredients. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs, and arrange on top of vegetables. Cover and cook on LOW 8 hours or until chicken and vegetables are tender. Garnish, if desired.
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BRAISED CHICKEN THIGHS WITH CARROTS & POTATOES RECIPE
From myrecipes.com
5/5 (20)Total Time 8 hrs 20 minsServings 6
- Place onion in a lightly greased 6-quart slow cooker; top with potatoes and carrots. Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, broth, and next 3 ingredients. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs, and arrange on top of vegetables.
- Cover and cook on LOW 8 hours or until chicken and vegetables are tender. Garnish, if desired.
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