Braised Chicken and Veggies
- SERVES
- 7
- COOK TIME
- 24 Min
This dish is the ultimate comfort food for our gang! Serve it over warm cooked rice or biscuits for a soul-satisfying meal.
What You'll Need
- 14 boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil, divided
- 3/4 cup all-purpose flour
- 2 1/4 cups frozen pearl onions, thawed
- 2 (8-ounce) packages sliced fresh mushrooms
- 2 cups chopped carrots
- 1 cup chopped celery
- 2 teaspoons prepared minced garlic
- 1 cup dry white wine or chicken broth
- 1 3/4 cup chicken broth with roasted garlic
- 1/4 cup all-purpose flour
What to Do
- Sprinkle chicken thighs evenly with salt and black pepper.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. While pan is heating, dredge chicken thighs in flour. Cook chicken in 2 batches 2 to 3 minutes on each side or until browned. Remove chicken from pan, and set aside.
- Heat remaining 2 tablespoons oil in Dutch oven; add onions and next 4 ingredients. Cook, covered, 5 minutes or until golden, stirring frequently. Add white wine, scraping bits on bottom of pan with a wooden spoon; return chicken to pan. Combine 1/2 cup broth and 1/4 cup flour; stir well with a whisk to remove lumps. Add flour mixture and remaining broth to Dutch oven.
- Cover, reduce heat to medium, and simmer 10 minutes or until chicken is done and vegetables are tender.
Notes
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