Braised Chicken and Potato. This recipe for braised chicken with carrots and potatoes combines seared chicken thighs and tender vegetables in a single dish that makes for an easy and healthy dinner. A complete meal with protein, starch and veggie all in one pot? That's my idea of the perfect meal!
Apple, chicken breast, garlic, ginger, green chili pepper, green onion, ground black pepper, hot pepper flakes, hot pepper paste, milk, onion, potatoes, salt, soy sauce, sugar, whole chicken. Hearty potatoes and chicken full of flavour. This is an easy recipe to cook. You can have Braised Chicken and Potato using 7 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Braised Chicken and Potato
- Prepare 2 pcs of chicken thigh.
- It’s 2 of big potato.
- It’s of Garlic and shallot.
- It’s of Oyster sauce.
- You need 1 of little bit vinegar.
- It’s 1 of little bit ketchup.
- Prepare 5 pcs of peppercorns.
The dish needs time to braise as the flavour becomes more intense and the whole dish becomes more saucy and thick. This is an unconventional braise because it is left open to allow the chicken broth and wine to evaporate, effectively steaming the chicken while cooking the potatoes. Spoon the braised chicken and potatoes into shallow bowls. Garnish with the gremolata and cilantro sprigs and serve with lime wedges.
Braised Chicken and Potato step by step
- Heat wok add oil, fry a little the potato, set aside when done..
- Stir fry garlic and shallot then add the chicken. Stir fry until chicken color will turn golden brown. Then add potato, half cup water and the seasonings. Cover and simmer until the sauce evaporates..
The braised chicken can be refrigerated overnight. Braise chicken thighs in the slow cooker along with Yukon gold potatoes and frozen artichoke hearts for a hearty stew-like dinner. Lemon-Garlic Chicken and Potatoes – one pot braised chicken with lemon-garlic and potatoes. Serve the whole family but so easy and only one pot to clean!! Recently, I purchased a new cookbook "One Pot: From the Kitchen of Martha Stewart Living." We're giving tonight's chicken a quick braise—browning it and briefly simmering it in a flavorful liquid, which thickens into an elegant pan sauce.