Tested till perfect Braised Chicken and Potatoes

Braised Chicken and Potatoes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By Heather Howe and The Test Kitchen

Source: Canadian Living Magazine: February 2011

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 4 hours 15 minutes
  • Portion size 4

Ingredients

  • 1 tsp 1tspdried marjoram
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tspdried rosemary
  • 1/2 tsp 1/2tsppepper
  • 8 8bone-in skin-on chicken thighsbone-in skin-on chicken thighs
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 2 2carrotcarrots, diagonally sliced
  • 2 2ribs celery, diagonally sliced
  • 3 3red potatoes, cut in eighths (about 1 lb/500 g)
  • 1 1bay leafbay leaves
  • 1-1/2 cups 1-1/2cupssodium-reduced chicken broth
  • 1/4 cup 1/4cupall-purpose flour
  • 2 tbsp 2tbspfresh parsley
To change the number of servings, enter the number, then press "calculate". or reset

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.

Nutritional Information Per serving: about

cal 404 pro 30g total fat 17g sat. fat 4g
carb 32g fibre 4g chol 116mg sodium 817mg
potassium 972mg

% RDI:

calcium 6 iron 24 vit A 72 vit C 42
folate 25
All rights reserved. Transcontinental Media G.P. © 2014