Braised Chicken and Potatoes

Author: Canadian Living

  • Portion size 4 servings

Ingredients

  • 1 teaspoon dried marjoram
  • 3/4 teaspoons salt
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon pepper
  • 8 bone-in skin-on chicken thighs
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 carrot diagonally sliced
  • 2 ribs celery diagonally sliced
  • 3 red potatoes cut in eighths (about 1 lb/500 g)
  • 1 bay leaf
  • 1 1/2 cup sodium-reduced chicken broth
  • 1/4 cup all-purpose flour
  • 2 tablespoons fresh parsley

Method

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 facts Per serving: about

  • Sodium 817 mg
  • Protein 30 g
  • Calories 404.0
  • Total fat 17 g
  • Potassium 972 mg
  • Cholesterol 116 mg
  • Saturated fat 4 g
  • Total carbohydrate 32 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 72.0
  • Vitamin C 42.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Braised Chicken and Potatoes