Braised Chicken in a Pot
A great choice for a family dinner. Braised chicken is a tasty, simple dish — a go-to recipe for any table. It'll feed the whole family well, or hold its own as a hot main at a holiday spread.
Cooking method
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Step 1:
Get everything ready before you start. You can use any part of the chicken for braising — I'm going with thighs. Peel the onions and carrot and rinse them under running water.
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Step 2:
Cut each chicken thigh in half. I wouldn't cut them into small pieces — as they braise, the meat starts falling off the bone and won't look as appetizing.
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Step 3:
A nonstick pot or a heavy-bottomed one works best here — nothing burns or sticks to the bottom. Set the pot over the heat and add a little vegetable oil. Get it good and hot. Add the chicken and sear it over high heat for 5–7 minutes, until every piece is lightly browned on all sides.
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Step 4:
While the chicken sears, prep the vegetables. Slice the onion (half-moons or a little smaller) and grate the carrot on the large holes of a box grater.
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Step 5:
Add the chopped vegetables to the pot with the chicken and cook everything together for 3–4 minutes. Then pour in hot water. Why hot? Adding hot water avoids a sudden temperature drop, so the dish keeps cooking without a pause.
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Step 6:
Season the chicken with salt to taste, add the minced garlic, and a few spices — ground black pepper, paprika, and dried basil all work. Cover the pot, lower the heat, and braise the chicken for 30 minutes. At this point you can add potatoes, mushrooms, tomatoes, or zucchini, so the chicken cooks together with its side.
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Step 7:
Spoon the finished chicken onto plates and serve it hot. A fresh vegetable salad rounds it out nicely. Enjoy!
- You can give the dish a new twist as it braises by stirring in sour cream, heavy cream, or tomato paste. To save time, you can also make this chicken in a slow cooker.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
