BRAISED CHICKEN THIGHS WITH POTATOES, PORCINI AND DRIED CHERRIES
Steps:
- 1) In a medium saucepan, heat 1 teaspoon of the oil. Add the whole garlic cloves and cook over low heat, stirring, until golden and fragrant, 5 minutes. Add 4 cups of water and bring to a boil. Cover and simmer over low heat until reduced to â¨2 cups, about 1 hour. Strain the garlic broth into a bowl. 2) In another bowl, whisk 1 cup of the garlic broth with the sour cream and porcini and season with salt; reserve the remaining garlic broth for another use. 3) Preheat the oven to 350°. In a large cast-iron skillet, heat the remaining 1 tablespoon of oil. Season the chicken with salt and cook over moderate heat until golden all over, about 10 minutes total. Transfer the chicken to a plate. Pour off all but 1 tablespoon of the oil in the skillet. 4) Arrange the potato slices in the pan, overlapping them slightly. Set the chicken skin side down on top of the potatoes. Scatter the cherries and crushed garlic around the chicken and pour the garlic sauce with porcini on top. Roast the chicken for 20 minutes. Reduce the oven temperature to 300° and roast for about 45 minutes longer, until the potatoes are tender and the chicken is cooked through. 5) Preheat the broiler and arrange the rack 6 inches from the heat. Turn the chicken skin side up and broil until â¨the skin is golden and crisp, about 8 minutes. Garnish with celery leaves and serve.
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 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
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