May 26, 2011

Yum! Easy Braised Chicken

Easy to prepare and delicious to eat. Is there a better combination? If you like chicken you have to make this:
Braised Chicken and Vegetables
2 tbsp olive oil
4-5 bone-in skin-on chicken thighs (about 1-1/2 lbs.)
Kosher salt, pepper and paprika
1 tbsp flour
1 lb. red potatoes, halved
2 large carrots, peeled and cut into 1" pieces
6 cloves garlic, smashed
1 cup chicken broth
1/2 cup dry white wine
2 tsp fresh thyme leaves
3 jarred roasted red peppers, drained and cut into 1" strips

Sprinkle chicken with salt, pepper and paprika. Heat oil in a large skillet over medium-high heat. Cook chicken about 3 minutes per side, until browned.
Transfer to a plate.
Add potatoes, carrots and garlic to pan and cook for a couple minutes. Add the flour and stir until coated.
Add chicken broth, wine and thyme, and bring to a boil.
Add chicken back in and bring to a boil again. Then turn down the heat, add in the peppers, cover and braise for about 30 minutes.

Serve with crusty bread to mop up that delicious sauce.

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