Saturday, May 21, 2022

Braised Chicken Legs with Carrots and, Potatoes


 A rustic chicken dinner doesn't get much easier than this. You can make the entire meal in pot, which makes cleanup a breeze.  I like to use bone-in, skin-on whole chicken legs that include the chicken thigh and the drumstick. I think they are the most flavorful cut of the chicken.

Braised Chicken Legs with Carrots and, Potatoes 

2 tablespoons olive oil 

2 pounds or 3 whole chicken legs (thighs attached)  

1 teaspoon salt, divided 

1 teaspoon ground pepper, divided 

2 teaspoons paprika

1 teaspoon thyme, divided

1 teaspoon garlic powder

6 cloves garlic, sliced  

1 large onion, thinly sliced 

1 pack of baby bella mushrooms, whole or sliced

1 pound baby carrots, cut into 2-inch pieces  

4 potatoes cut into large pieces (you can peel or leave the skin on)

1 cup low sodium chicken broth, divided

Heat oil in a large Dutch oven over medium-high heat. Pat chicken dry with paper towels. Season the chicken generously with the paprika, and then add thyme, salt and pepper. 















Add the chicken legs and cook, turning once, until browned, about 2 minutes per side. You want a nice brown sear on both sides so usually cook for about 5 minutes total. Transfer the chicken to a clean plate and set aside.














Add sliced garlic and onion to the same pot; cook, stirring often, until fragrant, about 1 minute. 















NOTE:  Be sure to slice the garlic instead of mincing or chopping it. This will assure that your garlic will caramelize and not burn.












Add carrots, mushrooms and potatoes and sprinkle with the remaining seasonings.  Cook, stirring occasionally, until the vegetables are lightly browned but still crisp, 3 to 4 minutes. Stir in chicken broth, scraping the pan to loosen browned bits. 












Nestle the chicken into the vegetable mixture in the Dutch oven.  Pour in any leftover juices from plate.  Raise the temp to medium high and bring to a quick boil. Turn down the heat to a simmer and cover the pot with tight fitting lid.  Add more chicken broth if needed.  










Cook for 2-3 hours or until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees and the vegetables are tender. 








The juiciest, most tender chicken surrounded by perfectly seasoned vegetables.  So good!  








Melt in your mouth good!  Want a bite?

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