Braised Chicken with Oven Roasted Vegetables

Braised Chicken with Oven Roasted Vegetables

  • Servings: 4
  • Time: 2 hours
  • Difficulty: medium
  • Print

Extremely flavorful chicken and vegetable dish that can be fancy enough for company or simple enough for a weeknight meal

 

Ingredients

  • safflower seed oil or other high smoke point oil
  • 3-4 pieces of bone-in, skin-on chicken
  • kosher salt and freshly ground black pepper
  • 2 cups low-sodium chicken stock or broth
  • 1 cup of dry white wine
  • few sprigs of fresh thyme
  • handful of fresh sage leaves
  • few sprigs of fresh oregano
  • 2 Tablespoons of fresh rosemary, chopped
  • 5 spring onions (or scallions if you can’t find spring onions), bulbs only sliced thinly, green parts left long
  • 6 large carrots, 2 peeled and cut into thirds, and the others peeled and left whole
  • 2 cups mixed color baby potatoes, scrubbed
  • 1/2 head of cauliflower (or more if you are serving more people), washed and cut into large chunks
  • 2 Tablespoons capers
  • olive oil

Procedure

  1. Heat a large dutch oven on the stove over medium high heat. Add a little oil to lightly coat the bottom of the pan and when sizzling add the chicken pieces and brown on all sides. Remove browned chicken from pan and set aside.
  2. Wipe off any extra oil in dutch oven and then place chicken back into it along with broth, wine, herbs, carrots that have been cut into thirds, sliced onion bulbs and capers. Bring to a boil and then turn down to simmer.Braise the chicken for 40 minutes or until fully cooked. Remove chicken and vegetables from the liquid.
  3. Reduce the liquid until about 1 cup or so. Set pot aside.
  4. While chicken is braising, heat oven to 500 degrees. Spray cooking spray on a baking sheet and place potatoes on the sheet. Sprinkle olive oil, salt, pepper, thyme and some rosemary on the potatoes and roast in the oven until partially cooked, about 15 minutes. Reduce heat to 400 degrees F and add cauliflower, whole carrots and sprinkle with more olive oil, salt, pepper, and herbs and roast 10 more minutes, then add cooked chicken, skin side up and cook 8 more minutes or until all vegetables are tender and slightly browned and the chicken is crisped.
  5. Remove chicken and vegetables from oven and arrange on a platter. Serve with the reduced liquid on the side. Enjoy!

https://healthyseasonalcooking.wordpress.com

March 5, 2017

 

 

img_4003

img_4004
Browning the chicken.
img_4006
I saw these spring onions in the store and just had to buy them. They are so beautiful!
img_4007
Braising the chicken.
img_4008
Chicken and vegetables ready to serve.
img_4009
Purple potato. So crazy how bright purple these are!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s