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Bone Broth Smothered Chicken Thighs
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Bone Broth Smothered Chicken Thighs

2 Std.Für 4Nutri-Score C€€
von @allyssainthekitchen10 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • chicken thighs (bone-in, skin on, patted dry)Fleisch8 Stücke
  • saltGewürze6 g
  • black pepper (ground)Gewürze2 g
  • paprikaGewürze4 g
  • garlic powderGewürze4 g
  • onion powderGewürze4 g
  • Italian seasoningGewürze4 g
  • olive oilVorräte30 ml
  • carrots (peeled and cut into chunks)Obst & Gemüse300 g
  • shallot (sliced)Obst & Gemüse1 Stück
  • crushed red pepperGewürze1 g
  • bone brothVorräte480 ml
  • fresh thyme (sprigs)Obst & Gemüse4 Stücke
  • cornstarchVorräte15 g
  • cold waterAndere60 ml
  • rice (cooked, for serving)Getreide300 g
  • fresh parsley (chopped)Obst & Gemüse10 g

pro Portion

Nährwerte

728kcal

Kohlenhydrate
65 g
Eiweiß
44 g
Fett
33 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Auflaufform
  • Backofen
  • Schneebesen
  • Stielkasserolle

Schritt für Schritt

Zubereitung

  1. Season the chicken thighs

    • Pat the chicken thighs dry with a paper towel.
    • Season with salt, pepper, paprika, garlic powder, onion powder and Italian seasoning.
    • Drizzle with olive oil and toss until evenly coated.
    Schritt 1

  2. Arrange in the baking dish

    • Place the thighs in the baking dish, skin side up.
    • Tuck the carrots and sliced shallot between the chicken thighs.
    • Sprinkle with crushed red pepper.
    Schritt 2

  3. Add broth and bake

    • Pour the bone broth around the chicken.
    • Top with the fresh thyme sprigs.
    • Cover and bake at 175 °C for 1 h 30 min.
    Schritt 3

  4. Make the gravy

    • Remove the thyme and pour the cooking liquid into a saucepan.
    • Mix the cornstarch with the cold water until smooth.
    • Whisk into the cooking liquid and heat until thickened.
    Schritt 4

  5. Brown at high heat

    • Pour the gravy back over the chicken.
    • Bake uncovered at 230 °C for 20 min.
    Schritt 5

  6. Serve

    • Serve the chicken and carrots over rice.
    • Top with fresh parsley.
    Schritt 6
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