Braised Chicken
This simple braised chicken recipe with carrots and mushrooms is all about big flavor with minimal effort. Juicy, tender chicken braised with hearty veggies makes for a comforting one-pan meal that’s perfect for any day of the week.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 chicken leg quarters
- salt
- black pepper
- 1 tablespoon oil
- 6 shallots (or 1/2 small onions, peeled)
- 4 carrots (peeled)
- 6 fresh Shiitake mushrooms
- 1 cup low-sodium chicken broth
- 8 cherry tomatoes (or grape tomatoes)
- salt (to taste)
- chopped parsley leaves
Instructions
- 1
Season the chicken with salt and black pepper. Heat a frying pan over medium heat and add the oil. Place the chicken in the pan.
- 2
As soon as the chicken starts to sear, cover the frying pan with its lid. The lid traps splatters while allowing steam to escape and air to circulate.
- 3
Continue to pan-sear the chicken for about 5 minutes, or until the surface is brown and crispy. Then, turn the chicken over and brown the other side until both sides are golden brown.
- 4
Transfer the chicken out of the frying pan. Scrape off the brown bits in the pan, then add some olive oil, followed by the shallots, carrots, and mushrooms. Sauté the ingredients for about 1 minute, then add the chicken and pour in the chicken broth.
- 5
Cover the frying pan with its lid and lower the heat to low. Simmer the chicken for about 45 minutes, or until it reaches your desired doneness. Be sure to turn the chicken to the other side during the braising. Add the cherry tomatoes towards the end, cover the lid, and braise for another 5 minutes. Season with salt to taste, garnish with chopped parsley, turn off the heat, and serve immediately.