Braised Herbed Chicken
Need a quick, easy and healthy dinner? This is the meal for you. It only takes a few minutes to prepare and then simmers for 30 minutes for a delicious flavor that will have your house smelling delightful too.
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- Prep time
- 15 min
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- Servings
- 4 Servings
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- Serving size
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1 chicken thigh + ½ cup vegetables
Ingredients
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dried rosemary
- 1 tsp
- 1 tsp
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dried thyme (dried)
- 1 tsp
- 1 tsp
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dried oregano (dried)
- 1 tsp
- 1 tsp
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garlic powder
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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olive oil
- 1 tbsp
- 1 tbsp
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chicken thighs (boneless, skinless)
- 1 lbs
- 454 g
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garlic
- 2 clove
- 2 clove
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low sodium chicken broth (fat-free, reduced sodium)
- 2 cup
- 2 cup
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large carrots (cut into 1-inch chunks)
- 3
- 3
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fingerling potatoes (cut in half)
- 12 oz
- 340 g
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Directions
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In a small bowl, combine the rosemary, thyme, oregano, garlic powder and black pepper.
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Heat the oil in a dutch oven over medium-high heat. Add the chicken and sauté for 3 minutes per side.
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Add the garlic and sauté for 30 seconds.
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Add the potatoes and carrots around the chicken in the pan. Pour the herb mixture over the chicken and potatoes.
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Add the chicken broth to the pan and bring to a boil. Reduce heat to a simmer; cover and cook for 30-35 minutes.
Reviews
Write a Review-
Made this last night. Fingerling potatoes were awesome with the sauce poured over them. Thighs were really moist. I added a second cup of broth to the 2 cups of broth. Wanted to cover the chicken and 'taters. Served with mixed veggies. Great meal... will make again.
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I'm puzzled. Why, if this recipe calls for chicken thighs, do you show whole chicken legs, and maybe other chicken parts, in your photo???