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Bone Broth Smothered Chicken Thighs
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Bone Broth Smothered Chicken Thighs

2 hPara 4Nutri-Score C€€
de @allyssainthekitchen10 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken thighs (bone-in, skin on, patted dry)Carne8 piezas
  • saltEspecias6 g
  • black pepper (ground)Especias2 g
  • paprikaEspecias4 g
  • garlic powderEspecias4 g
  • onion powderEspecias4 g
  • Italian seasoningEspecias4 g
  • olive oilDespensa30 ml
  • carrots (peeled and cut into chunks)Frutas y verduras300 g
  • shallot (sliced)Frutas y verduras1 pieza
  • crushed red pepperEspecias1 g
  • bone brothDespensa480 ml
  • fresh thyme (sprigs)Frutas y verduras4 piezas
  • cornstarchDespensa15 g
  • cold waterOtro60 ml
  • rice (cooked, for serving)Cereales300 g
  • fresh parsley (chopped)Frutas y verduras10 g

por ración

Nutrición

728kcal

Carbohidratos
65 g
Proteínas
44 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Fuente de horno
  • Horno
  • Varillas
  • Cazo

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 4

  5. Brown at high heat

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

  6. Serve

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