Braised Chicken Thighs With Carrots And Potatoes Recipes

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BRAISED CHICKEN THIGHS WITH CARROTS AND POTATOES



Braised Chicken Thighs With Carrots and Potatoes image

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

1 medium onion, halved lengthwise and sliced
4 medium new potatoes, cut into 1/4-inch thick slices (about 1 lb.)
2 cups baby carrots
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/4 cup chicken broth
1/4 cup white wine
1 teaspoon minced garlic
1/2 teaspoon thyme
1 teaspoon paprika
6 bone-in skinless chicken thighs
lemon slice

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

LEMON-GARLIC CHICKEN THIGHS WITH POTATOES AND CARROTS



Lemon-Garlic Chicken Thighs with Potatoes and Carrots image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 pound small multicolored potatoes, sliced 1/4 inch thick
1 pound multicolored carrots, sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
4 bone-in, skin-on chicken thighs (about 2 pounds)
2 tablespoons unsalted butter
1 head garlic, split horizontally
1 small lemon, halved crosswise and thinly sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh flat-leaf parsley leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Put the potatoes and carrots in a medium pot, cover with 1 inch of water and season with salt. Bring to a boil over high heat, then immediately drain and set aside.
  • Meanwhile, sprinkle the chicken with salt and black pepper. Melt the butter in a Food Network™ 13-in. Pre-Seasoned Cast-Iron Skillet over medium-high heat. Add the chicken skin-side down and the garlic cut-side down. Cook until both are golden brown, about 6 minutes. Transfer the chicken to a plate.
  • Add the potatoes, carrots and lemon to the skillet and cook, stirring occasionally, until the potatoes start to brown, about 6 minutes. Sprinkle with the red pepper flakes, 1 teaspoon salt and some pepper. Put the chicken on top of the vegetables skin-side up and roast in the oven until the chicken registers 165 degrees F on an instant-read thermometer and the potatoes are golden, about 20 minutes. Sprinkle with the parsley before serving.

BRAISED CHICKEN THIGHS WITH OLIVES AND POTATOES



Braised Chicken Thighs with Olives and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 6-ounce skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
5 cloves garlic, sliced
1/2 large white onion, sliced
1 1/2 cups baby carrots
2 tablespoons tomato paste
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
1/2 cup pitted green olives, plus 1/4 cup brine from the jar
8 small red-skinned new potatoes, quartered

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

BRAISED CHICKEN THIGHS WITH CARROTS AND POTATOES RECIPE



Braised Chicken Thighs With Carrots and Potatoes Recipe image

Provided by á-5165

Number Of Ingredients 12

1 medium onion, halved lengthwise and sliced
4 medium-size new potatoes (about 1 pound), cut into 1/4-inch-thick slices
2 cups baby carrots
1 1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/4 cup chicken broth
1/4 cup white wine
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1 teaspoon paprika
6 bone-in, skinned chicken thighs (about 1 1/2 to 1 3/4 pounds)
Garnish: lemon slices

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.

BRAISED HERB CHICKEN THIGHS WITH POTATOES



Braised Herb Chicken Thighs With Potatoes image

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

2 tablespoons all-purpose flour
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
8 skinless chicken thighs (about 2 pounds)
1 teaspoon olive oil
1 1/2 cups chopped carrots
1 large onion, cut into 8 wedges
1 1/2 cups reduced-sodium fat-free chicken broth
1/2 cup dry white wine
1 1/2 lbs small red potatoes, quartered

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

SKILLET CHICKEN THIGHS WITH CARROTS AND POTATOES



Skillet Chicken Thighs with Carrots and Potatoes image

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

1 pound bone-in chicken thighs
1 ½ teaspoons paprika
1 ½ teaspoons salt, or more to taste
1 teaspoon ground black pepper, or more to taste
2 tablespoons vegetable oil
¾ pound baby carrots
½ pound baby potatoes, halved
½ onion, sliced
1 cup chicken broth, divided
1 tablespoon cornstarch

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

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Top Asked Questions

How to cook chicken thighs with potatoes and carrots?
Cut potatoes in quarters. Halve carrots lengthwise then cut into 3-4 inch pieces. Place chicken thighs, potatoes and carrots on greased rimmed baking sheet. Drizzle with oil.
What is the best way to cook chicken thighs?
For this recipe, chicken thighs are browned and then braised in the oven with onion, carrots, Yukon gold potatoes and thyme. The braising liquid is chicken stock and white wine mixed with some smoked paprika and flour.
What can I make with boneless chicken thighs and potatoes?
For an easy dinner, make this Oven Baked Boneless Chicken Thighs, Potatoes and Carrots sheet pan meal. Roasted chicken thighs, potatoes and carrots are a great no-fuss weeknight dinner recipe that the entire family will enjoy.
How to cook chicken and potatoes in a pan?
Season the chicken generously with salt and pepper. In a heavy large frying pan over medium-high heat, warm the oil. Add the chicken and cook until brown, about 4-6 minutes on each side. Transfer the chicken to a plate. Add the onion to the frying pan and stir. Add the potatoes and carrots.

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