Braised Chicken and Potatoes

By Heather Howe and The Test Kitchen

Tested till perfect

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Braised Chicken and PotatoesVisit www.canadianliving.com for full recipe details.5 user reviews.
Braised Chicken and Potatoes

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 404404 cal
pro 30 g30g pro
total fat 17 g17g total fat
sat. fat 4 g4g sat. fat
carb 32 g32g carb
fibre 4 g4g fibre
chol 116 mg116mg chol
sodium 817 mg817mg sodium
potassium 972 mg972mg potassium
% RDI: -
calcium 66 calcium
iron 2424 iron
vit A 7272 vit A
vit C 4242 vit C
folate 2525 folate
  • Preparation time: 20 minutes
  • Total time : 4-1/4 hours
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1 tsp dried marjoram 1 tsp dried marjoram
  • 3/4 tsp salt 3/4 tsp salt
  • 1/2 tsp dried rosemary 1/2 tsp dried rosemary
  • 1/2 tsp pepper 1/2 tsp pepper
  • 8 bone-in skin-on chicken thighs 8 bone-in skin-on chicken thighs
  • 1 tbsp vegetable oil 1 tbsp vegetable oil
  • 1 onion , chopped1 onion, chopped
  • 2 cloves garlic , minced2 cloves garlic, minced
  • 2 carrots , diagonally sliced2 carrots, diagonally sliced
  • 2 ribs celery , diagonally sliced2 ribs celery, diagonally sliced
  • 3 red potatoes , cut in eighths (about 1 lb/500 g)3 red potatoes, cut in eighths (about 1 lb/500 g)
  • 1 bay leaf 1 bay leaf
  • 1-1/2 cups sodium-reduced chicken broth 1-1/2 cups sodium-reduced chicken broth
  • 1/4 cup all-purpose flour 1/4 cup all-purpose flour
  • 2 tbsp fresh parsley 2 tbsp fresh parsley

Preparation

Mix together marjoram, salt, rosemary and pepper; sprinkle 1-1/2 tsp (7 mL) over chicken.

In large skillet, heat oil over medium-high heat; brown chicken, in batches if necessary. Transfer to slow cooker.

Drain fat from skillet. Add onion, garlic, carrots, celery and remaining spice mixture to pan; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add to slow cooker along with potatoes and bay leaf.

Add broth to skillet, stirring and scraping up browned bits; pour into slow cooker and stir to combine.

Cover and cook on low until juices run clear when chicken is pierced, about 4 hours. Skim off fat. Move chicken mixture to 1 side of slow cooker.

Whisk flour with 1/3 cup (75 mL) water; stir into liquid in slow cooker, gently redistributing ingredients. Cover and cook on high until thickened, about 15 minutes. Discard bay leaf. Sprinkle with parsley.

Source : Canadian Living Magazine: February 2011

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