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Bone Broth Smothered Chicken Thighs
Plat

Bone Broth Smothered Chicken Thighs

2 hPour 4Nutri-Score C€€
par @allyssainthekitchen10 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thighs (bone-in, skin on, patted dry)Viandes8 morceaux
  • saltÉpices6 g
  • black pepper (ground)Épices2 g
  • paprikaÉpices4 g
  • garlic powderÉpices4 g
  • onion powderÉpices4 g
  • Italian seasoningÉpices4 g
  • olive oilÉpicerie30 ml
  • carrots (peeled and cut into chunks)Fruits et légumes300 g
  • shallot (sliced)Fruits et légumes1 morceau
  • crushed red pepperÉpices1 g
  • bone brothÉpicerie480 ml
  • fresh thyme (sprigs)Fruits et légumes4 morceaux
  • cornstarchÉpicerie15 g
  • cold waterAutres60 ml
  • rice (cooked, for serving)Céréales300 g
  • fresh parsley (chopped)Fruits et légumes10 g

par portion

Nutrition

728kcal

Glucides
65 g
Protéines
44 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Four
  • Fouet
  • Casserole

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Brown at high heat

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

  6. Serve

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