Braised Chicken and Vegetable Medley
This hearty dish is perfect for a cold evening, with its rich and comforting flavors. The braising technique creates a tender and fall-apart chicken, while the variety of vegetables adds natural sweetness and texture. The final presentation is a beautiful and appetizing medley of colors and textures. What makes this recipe special is the use of a variety of cooking techniques and the addition of aromatic spices.
Ingredients
- •1 whole chicken breast
- •2 medium potatoes
- •1 large shallot
- •1 large white onion
- •2 stalks celery
- •2 medium carrots
- •1/4 cup olive oil
- •2 cloves garlic
- •1 teaspoon dried thyme
- •1/2 teaspoon dried rosemary
- •1 bay leaf
- •Optional: fresh thyme leaves for garnish
Dietary Info
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat.
- 2
Add the garlic, thyme, rosemary, and bay leaf to the pot and cook for 1 minute, or until fragrant.
- 3
Add the chicken breast to the pot and cook until browned on both sides, about 5 minutes per side.
- 4
Add the sliced potatoes, shallot, onion, celery, and carrots to the pot. Pour in enough chicken broth to cover the ingredients.
- 5
Bring the mixture to a boil, then cover the pot and transfer it to the oven. Braise for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- 6
To serve, slice the chicken breast and serve with the braised vegetables and sauce spooned over the top.
- 7
Garnish with fresh thyme leaves and enjoy the comforting and satisfying flavors of the dish.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
