Braised Chicken With Carrots And Potatoes Recipes

SKILLET CHICKEN THIGHS WITH CARROTS AND POTATOES

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.

BRAISED CHICKEN THIGHS WITH CARROTS AND POTATOES

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.

BRAISED POTATOES AND CARROTS

Steps:

• Combine all the ingredients in a half-quart souffle dish. Cover tightly with microwave plastic wrap and cook at 100 percent power in a 650- to 700-watt microwave oven for 10 minutes. Prick the plastic to release steam.
• Remove from the oven and uncover. Add to the roast chicken.

BRAISED CHICKEN THIGHS WITH CARROTS AND POTATOES RECIPE

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.