Braised Chicken With Vegetables
Braised Chicken with Vegetables is a comforting one-pot meal made with tender chicken thighs, hearty potatoes, carrots, cauliflower and more, slow-cooked in a flavorful broth. This easy, wholesome dish is perfect for busy weeknights or a cozy family dinner.
Servings: 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
- 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. (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.
- 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.
- 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.
- 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.
