Braised Chicken and Veggies

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Braised Chicken and Veggies

SERVES
7
COOK TIME
24 Min

This dish is the ultimate comfort food for our gang! Serve it over warm cooked rice or biscuits for a soul-satisfying meal.

What You'll Need

  • 14 boneless, skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil, divided
  • 3/4 cup all-purpose flour
  • 2 1/4 cups frozen pearl onions, thawed
  • 2 (8-ounce) packages sliced fresh mushrooms
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 2 teaspoons prepared minced garlic
  • 1 cup dry white wine or chicken broth
  • 1 3/4 cup chicken broth with roasted garlic
  • 1/4 cup all-purpose flour

What to Do

  1. Sprinkle chicken thighs evenly with salt and black pepper.
     
  2. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. While pan is heating, dredge chicken thighs in flour. Cook chicken in 2 batches 2 to 3 minutes on each side or until browned. Remove chicken from pan, and set aside.
     
  3. Heat remaining 2 tablespoons oil in Dutch oven; add onions and next 4 ingredients. Cook, covered, 5 minutes or until golden, stirring frequently. Add white wine, scraping bits on bottom of pan with a wooden spoon; return chicken to pan. Combine 1/2 cup broth and 1/4 cup flour; stir well with a whisk to remove lumps. Add flour mixture and remaining broth to Dutch oven.
     
  4. Cover, reduce heat to medium, and simmer 10 minutes or until chicken is done and vegetables are tender.
     

Notes

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