Braised Chicken With Vegetables
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6
  • 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
  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.
You can also cook this dish in the oven at 350-400 degrees Fahrenheit, covered, until all the vegetables are tender.
Recipe by Olga's Flavor Factory at