Braised Chicken With Vegetables

Braised Chicken With Vegetables-1-11 The taste of homemade cooking never gets old does it?

It’s interesting, but I don’t think it’s possible to get tired of homemade food. We may get sick of cooking (he he) but not the actual food. I think I appreciate homemade food the most after a road trip. I enjoy eating out as much as the next person, but it’s always such a comfort to indulge in simple home cooking.

I’m writing this after working a 12 hour night shift and I have to go back to work tonight too. I’m especially thankful that I made enough of the Braised Chicken and Vegetables yesterday, and today all I have to do is heat it up. This kitchen wonder is a one dish meal, and has so many terrific flavors going on. You can serve this dish as a stew or as an entree and either way, it definitely has the satisfying flavors of home cooking in every bite. 

Ingredients:

1 Tablespoon oil

salt, pepper

Chicken seasoning (dry herbs)

4-6 boneless, skinless chicken thighs, chopped into 1/2-1 inch pieces

1 onion, chopped

2-3 carrots, peeled and chopped

3 garlic cloves, minced

2/3 head of cauliflower, cut into florets

1 celery root, peeled and chopped into 1/2 inch pieces

4 cups water, divided

1 bell pepper, chopped

3-4 potatoes, chopped into 1 inch pieces

3-4 cups water, divided

fresh dill, parsley, chopped

Instructions:

Braised Chicken With Vegetables-1 Prep the ingredients. Heat the oil in a dutch oven to high heat. Add the chicken, season with salt, pepper and dry herbs. Cook until the chicken is mostly cooked through and slightly golden. Braised Chicken With Vegetables-1-2 If you want to use chicken breast for this recipe, cook the chicken, take it out of the pot and set it aside. Add it to the cooked vegetables at the very end, or your chicken will be really dry and leathery.

Add the onion, carrots and garlic to the chicken, reduce the heat to medium, season with salt and pepper and cook for about 5 minutes, until the vegetables have softened. Braised Chicken With Vegetables-1-3 Add the cauliflower and celery root. Pour in 2-3 cups of water. Season with salt. Bring the water to a boil, reduce to a simmer and cook for 5-7 minutes. Braised Chicken With Vegetables-1-4 Add the bell pepper and potatoes, pour in the remaining 1 cup of water, season once again with salt. The water should just barely cover the vegetables. Bring the water to a boil, reduce to a simmer and cook until the potatoes are cooked through, 12-17 minutes. Braised Chicken With Vegetables-1-5

Braised Chicken With Vegetables-1-6 You can serve this as a stew with the liquid, or drain most of the liquid off and serve this dish as an entree. Add the fresh herbs. You can also cook this dish in the oven at 350-400 degrees Fahrenheit, covered, until all the vegetables are tender.

Braised Chicken With Vegetables-1-11

Braised Chicken With Vegetables
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 1 Tablespoon oil
  • salt, pepper
  • Chicken seasoning (dry herbs)
  • 4-6 boneless, skinless chicken thighs, chopped into ½-1 inch pieces
  • 1 onion, chopped
  • 2-3 carrots, peeled and chopped
  • 3 garlic cloves, minced
  • ½ - ⅔ head of cauliflower, cut into florets
  • 1 celery root, peeled and chopped into ½ inch pieces
  • 3-4 cups water, divided
  • 1 bell pepper, chopped
  • 3-4 potatoes, chopped into 1 inch pieces
  • 4 cups water, divided
  • fresh dill, parsley, chopped
Instructions
  1. Prep the ingredients.
  2. Heat the oil in a dutch oven to high heat. Add the chicken, season with salt, pepper and dry herbs. Cook until the chicken is mostly cooked through and slightly golden. (If you want to use chicken breast for this recipe, cook the chicken, take it out of the pot and set it aside. Add it to the cooked vegetables at the very end, or your chicken will be really dry and leathery.)
  3. Add the onion, carrots and garlic to the chicken, reduce the heat to medium, season with salt and pepper and cook for about 5 minutes, until the vegetables have softened.
  4. Add the cauliflower and celery root. Pour in 2-3 cups of water. Season with salt. Bring the water to a boil, reduce to a simmer and cook for 5-7 minutes.
  5. Add the bell pepper and potatoes, pour in the remaining 1 cup of water, season once again with salt. The water should just barely cover the vegetables. Bring the water to a boil, reduce to a simmer and cook until the potatoes are cooked through, 12-17 minutes.
  6. You can serve this as a stew with the liquid, or drain most of the liquid off and serve this dish as an entree. Add the fresh herbs.
Notes
You can also cook this dish in the oven at 350-400 degrees Fahrenheit, covered, until all the vegetables are tender.

 
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Comments

  1. Lindsay says

    This recipe looks so good and easy, I think I will try it tomorrow.

    I am going to be starting medical school soon, and I will be moving into a home where the tenants (also med students) cook for each other in weekly shifts… So I need a lot of ideas. School makes me nervous, and cooking for others on top of was filling me with all sorts of anxiety!

    Your cooking is VERY much my style. Thanks for your nice and non-intimidating recipes!

  2. Jan Murry says

    This was so yummy – even better the second day. I had some chicken broth to use up so used it instead of water and adjusted the seasonings accordingly. Quick and yummy – thanks!

  3. olga says

    Just made this … Delicious!!! great alternative to the traditional braised potatoes. My cauliflower turned to mush though, did i cook it too long?
    Thanks Olga!

    • says

      If it turned to mush, then yes, you did overcook it, Olga. Maybe next time you can cut the cauliflower into bigger pieces, or simply don’t cook it as long. I hope that helps.

  4. Ruslana says

    I have a question about the celery root. So I usually don’t cook with it so it might have been a mistake I made but like when the dish was ready I could still taste the fibrous twigs whatever they’re called sorry don’t know how to describe it the root, like is it supposed to be like that or was I supposed to cut it out? Cause I peeled it and just cut it into pieces. Thanks.

    • says

      Hi Ruslana!
      The celery root is a lot more fibrous than potatoes. Did you use a food processor to puree the vegetables? You need a very good food processor to smooth it out really well.

      • Ruslana says

        Oh so the celery root needs to go through a food processor before adding it to the pot? Cause the recipe doesn’t specify that.

        • says

          No, sorry for confusing you, Ruslana. I was thinking of another recipe, not this one. I was thinking of the Celery Root Puree recipe the I have on my blog. For this recipe, the celery root cooks with the rest of the vegetables. I didn’t have any issues with mine. You do have to make sure to cut off all of the hard skin on the celery root. Check out this post, I have more detailed pictures of how to clean and cut the celery root.

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