Best 6 Braised Chicken Thighs With Carrots And Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Craving a comforting and flavorful meal? Look no further than braised chicken thighs with carrots and potatoes. This classic dish is a delightful symphony of tender chicken, sweet carrots, and savory potatoes, all nestled in a rich and flavorful braising liquid. With just a few simple ingredients and a little time, you can create a satisfying dish that will warm your soul and tantalize your taste buds.

In this article, we'll take you on a culinary journey through three variations of this beloved recipe. From a classic braised chicken thighs with carrots and potatoes to a flavorful Dijon mustard-infused version and a tangy lemon-herb rendition, we've got something for every palate. Each recipe is carefully crafted to highlight the natural flavors of the ingredients, resulting in a mouthwatering dish that will become a staple in your weekly meal rotation.

Check out the recipes below so you can choose the best recipe for yourself!

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

BRAISED CHICKEN WITH CARROTS AND POTATOES



Braised Chicken with Carrots and Potatoes image

This recipe for braised chicken with carrots and potatoes combines seared chicken thighs and tender vegetables in a single dish that makes for an easy and healthy dinner.

Provided by Sara Welch

Categories     Dinner

Time 55m

Number Of Ingredients 12

4 large bone in skin on chicken thighs (fat trimmed)
Kosher salt and freshly ground pepper (to taste)
1 tablespoon olive oil
1 onion (finely chopped)
4 Yukon gold potatoes (cut into 2 inch pieces)
6 carrots (peeled and cut into 1 1/2 inch slices)
1 teaspoon smoked paprika
1 tablespoon all purpose flour (can substitute whole wheat flour or gluten free flour)
1 1/2 cups chicken stock
1/4 cup white wine
2 teaspoons minced fresh thyme
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • 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. Sprinkle with salt and pepper and saute until the vegetables are beginning to brown, about 5 minutes.
  • Add the flour and stir to coat. Add the white wine, simmer until the wine has cooked off. Add the chicken stock and smoked paprika. Return the chicken to the pan and bring to a boil.
  • Cover the pan, place in the oven and bake for 40 minutes, or until the chicken and vegetables are cooked through.
  • Mix in the thyme. Taste and adjust the seasoning. Sprinkle with chopped parsley, then serve.

Nutrition Facts : Calories 573 kcal, Carbohydrate 43 g, Protein 32 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 144 mg, Sodium 326 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

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 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

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.

Tips:

  • Choose the Right Chicken: Opt for air-chilled, free-range chicken thighs for the best flavor and texture.
  • Generous Seasoning: Don't be shy with the spices and seasonings. The chicken, carrots, and potatoes should be well-coated to enhance their flavors.
  • Browning is Key: Take the time to brown the chicken thighs in a hot skillet before braising them. This adds a delicious depth of flavor.
  • Don't Crowd the Pan: Avoid overcrowding the pan with chicken and vegetables. Give them enough space to brown and cook evenly.
  • Use a Quality Broth: Choose a flavorful broth, such as chicken or vegetable broth, to enhance the braising liquid.
  • Low and Slow: Braise the chicken and vegetables over low heat for at least 1 hour, or until the chicken is fall-off-the-bone tender and the vegetables are tender-crisp.
  • Garnish for Presentation: Before serving, garnish the braised chicken thighs with fresh herbs, such as parsley or thyme, for an appealing presentation.

Conclusion:

This one-pot braised chicken thighs with carrots and potatoes recipe is a delicious and hearty meal that's perfect for busy weeknights. The combination of tender chicken, flavorful vegetables, and rich braising liquid makes this dish a comforting and satisfying choice. With just a few simple ingredients and easy-to-follow steps, you can create a restaurant-quality meal in the comfort of your own home. So, gather your ingredients, preheat your oven, and let's get cooking!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #course     #main-ingredient     #preparation     #main-dish     #poultry     #chicken     #crock-pot-slow-cooker     #dietary     #meat     #equipment

Related Topics