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Braised Chicken with Carrots and Onions

Meltingly tender chicken with vegetables — perfect for lunch! Chicken braised in a heavy pot is easy to make. You can cook it with potatoes or without — just do the meat with onions and carrots and make mashed potatoes on the side if you prefer. Before braising, brown the chicken until golden. In a heavy, covered pot the chicken steams beautifully, coming out very tender and fragrant. The whole thing doesn't take long, and it's nice enough for a special-occasion table. Serve this chicken with potatoes, braised cauliflower, or zucchini.

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Chicken with carrots and onions in a cauldron on the stove
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 9 g
Fats 44 % 11 g
Carbohydrates 20 % 5 g
155 kcal
GI: 100 / 0 / 0
    1. Get all your ingredients ready. Thaw the chicken and cut it into pieces, or use individual parts — you could go with just drumsticks or thighs, for instance. Remove the skin if you like. Season the meat with pepper and let it sit for 20 minutes. Peel the vegetables and rinse them. 2. Heat sunflower or olive oil in a heavy pot. Add the chicken pieces and brown them on both sides until golden, preferably over medium heat. 3. While the meat browns, cut the onion into quarters, grate the carrot on the coarse side of a grater, and cut the potatoes into large wedges. 4. First add the chopped onion and carrot to the meat. Fry for 3 minutes, stirring. 5. Add the raw potatoes, hot water, salt, and ground black pepper. Lower the heat, cover the pot, and simmer for 20 minutes. Since the potato side cooks right along with the meat, you can shred a quick cabbage-and-herb salad on the side. Sour cream is the best dressing for it. Serve the chicken and potatoes together. Enjoy! It's best to use a young chicken for this — the meat comes out especially tender and soft, and even kids will love it. This braised chicken is nice enough for a holiday table, and it's especially handy in rainy or cold weather when you can't grill outside. It also pairs well with cooked pasta or spaghetti, and goes wonderfully with buckwheat, couscous, or bulgur.

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
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g

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