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Smothered Chicken Thighs with Carrots and Gravy
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Smothered Chicken Thighs with Carrots and Gravy

1 h 55 minPara 6Nutri-Score C€€
de @allyssainthekitchen10 importaciones0 veces cocinadas
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Ingredientes

6 personas
  • boneless skinless chicken thighs (trimmed of excess fat)Carne1,2 kg
  • saltEspecias8 g
  • black pepper (ground)Especias3 g
  • garlic powderEspecias8 g
  • paprika (regular, not smoked)Especias6 g
  • Italian seasoningEspecias5 g
  • olive oilDespensa30 ml
  • crushed red pepperEspecias1 g
  • carrots (peeled, cut into sticks)Frutas y verduras400 g
  • shallot (sliced)Frutas y verduras2 piezas
  • bone brothDespensa480 ml
  • fresh thyme (sprigs)Frutas y verduras4 piezas
  • fresh rosemary (sprigs)Frutas y verduras2 piezas
  • cornstarchDespensa30 g
  • cold waterOtro60 ml
  • fresh parsley (chopped)Frutas y verduras10 g
  • white rice (cooked, for serving)Cereales300 g

por ración

Nutrición

505kcal

Carbohidratos
43 g
Proteínas
42 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Fuente de horno
  • Horno
  • Bol

paso a paso

Preparación

  1. Season the chicken thighs

    • Place the chicken thighs in a baking dish.
    • Season generously with salt, pepper, garlic powder, paprika, Italian seasoning and crushed red pepper.
    • Drizzle with olive oil and rub everything all over so the thighs are evenly coated.
    Paso 1

  2. Add the vegetables and aromatics

    • Tuck the carrots between the chicken thighs.
    • Scatter the sliced shallot, thyme and rosemary around the dish.
    • Pour the bone broth into the baking dish.
    Paso 2

  3. Bake covered

    • Cover the dish and bake at 175 °C for 90 minutes, until the chicken is very tender.
    Paso 3

  4. Make the gravy

    • Drain the cooking liquid from the dish into a bowl.
    • Whisk the cornstarch with the cold water until completely smooth.
    • Stir the cornstarch slurry into the cooking liquid and pour it back over the chicken.
    Paso 4

  5. Bake uncovered until glazed

    • Increase the oven to 230 °C.
    • Bake uncovered for 20 to 30 minutes, until most of the liquid is absorbed into the chicken and the top is lightly browned.
    Paso 5

  6. Finish and serve

    • Scatter the fresh parsley over the chicken.
    • Serve with plain fluffy white rice.
    Paso 6
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