Braised Chicken One Pot Meal




Introduction: Braised Chicken One Pot Meal

About: I am retired and live with my wife of 33 years on what is left of the homestead that my folks left to me. We keep chickens for fun and eggs and garden a bit, which needs to increase. I like to putter about w…

I am presenting for your consideration my recipe for Braised Chicken as my entry into the "One Pot Meal Challenge".

This a healthy meal that is well balanced, easy to prepare, inexpensive and delicious. To serve more diners increase the ingredients exponentially except for the liquid.

This One Pot Meal for two costs under $3.00 and takes about an easy peasy hour to prepare, so here we go.

Step 1: Ingredients Required

Required Ingredients:

Heavy skillet with lid

Utensils for peeling and stirring

A source of heat

Chicken thigh/leg - 2

Potatoes - 2

Carrots - 2

Onions - 1

Garlic - 1 clove

Baby Bella Mushrooms - At least 2 and more if you prefer

Salt - Pepper - Paprika - No fixed amounts - set to your tastes

Liquid - 1 1/3 cup Either packaged chicken stock or water with 1 dissolved chicken bouillion cube

Olive Oil - 2 Tablespoons - add more if needed

Flour - 1 Tablespoon

Thyme - 1/2 Teaspoon (oops-rosemary in pic)

Step 2: Prepping the Chicken

Trim any excess fat and remove the skin if you wish. Pat chicken dry. Sprinkle chicken with salt, pepper and paprika to your taste.

Step 3: Browning the Chicken

Add the olive oil to the just over medium hot skillet. When the oil comes to fragrance add the chicken and brown on both sides, which will be 4 to 7 minutes per side, depending on how brown you would like the chicken to be. Remove the chicken and set aside. You can use the upturned lid of the skillet for this and to save any drippings.

Step 4: Saute

You may add a bit more olive oil at this point if you feel the saute will need it. After prepping and slicing the onions and mushrooms, saute them in the remaining oil until the onions are translucent. Now add the garlic, which has been prepped and chopped and saute for a couple more minutes.

Step 5: Add the Vegetables

When the saute is complete, add the peeled and cut to medium sized bites of potato and carrot and cook until they soften, about 5 to 7 minutes.

Step 6: Add Flour and Stock

Add your flour to the pan and stir the veggies until they are covered in the flour and no dry flour is visible. Add the liquid and stir until the sauce thickens and begins to bubble.

Step 7: Return the Browned Chicken

Return the browned chicken, along with any drippings, to the skillet and nestle the chicken down into the sauce and veggies so that nothing is under the chicken except sauce. Add the thyme and adjust seasoning to taste.

Step 8: Cover and Simmer

Bring the sauce to a gentle boil, cover the skillet, reduce the heat and simmer for 30 minutes. When your timer goes off, remove the skillet from the heat and allow the dish to rest for a few minutes. When you are ready to eat, remove the lid and plate the chicken, surrounded by the veggies, spoon extra sauce over the chicken and veggies, garnish as you like. Serve with pop-overs to sop up the sauce/gravy.

The uncovered and finished dish is pictured in the intro.

I hope that you will give this dish a try because you will fall in love with it.

Enjoy and thanks for looking.

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    6 years ago

    This looks wonderful and must have such a depth of flavor, and be so tender and moist. Looking forward to trying it!


    6 years ago

    Looks yummy! Reminds me of a chicken stew.


    Reply 6 years ago

    Thanks, is yummy. I guess this is a bit of a chicken stew. Enjoy.


    Reply 6 years ago

    Thanks, is yummy. I suppose that it is quite like a chicken stew, only smaller.