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Sunday, October 4, 2015

Garlic-Braised Chicken Thighs with Roasted Carrots


I found this recipe on Pinterest when searching for ways to use the carrots in our garden. This recipe was actually a meal from a Whole30 plan.  While a Whole30 is not exactly my style, I do appreciate some of the Whole30-friendly recipes. The whole family eats this dinner every time I make it. The girls LOVE these carrots! They typically will not eat carrots, but they can't get enough of these. We did compare the grocery store baby carrots to those we grew in our garden, and the ones from our garden do taste better, but any carrot will do. The garlic thyme pan sauce here really elevates the dish, so don't skip that part!

Braised Chicken Thighs with Garlic Pan Sauce and Roasted Carrots

olive oil
1 - 1 1/2 pounds boneless, skinless chicken thighs
salt and pepper to taste
bunch of fresh thyme, leaves removed and coarsely chopped
3 cloves of garlic, chopped fine
1 1/2 cups chicken stock/broth, divided
1 pound baby carrots or 5 whole carrots, peeled and cut into small pieces
olive oil
salt and pepper to taste

Preheat oven to 350F.

1. Heat olive oil in a large saucepan or skillet that has a lid (set the lid aside for now).

2. Line a baking sheet with foil and place carrots on the foil. Toss with olive oil and season with salt and pepper. Bake the carrots for 20 - 25 minutes, turning and mixing them every 5 - 10 minutes so they brown evenly.

3. Meanwhile, place chicken “pretty side” down in hot skillet, sprinkle with salt and pepper, and sauté for 5 - 8 minutes, until browned on one side. Flip chicken and cook until brown on the other side, then add 1 cup of the chicken stock/broth to the pan.  Reduce the heat to medium-low and place the lid on the pan to allow the chicken to cook through. The stock will begin to reduce.

4. When chicken is cooked thoroughly (registers at least 165F with an instant-read thermometer/Thermapen), remove to a plate and set in a warm place (I put mine in the microwave NOT turned on!).

5. Add thyme, garlic, and remaining 1/2 cup chicken stock/broth to pan sauce, turning heat to high. Cook uncovered for about 5 minutes, or until the liquid thickens into a gravy.

6. Add the cooked chicken thighs back to the pan with the sauce.  Spoon sauce over the chicken.

7. To serve, pour sauce over both chicken and carrots. Sprinkle extra fresh thyme if desired.

Source: Adapted from Eat the cookie!

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