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Smothered Chicken Thighs with Carrots and Gravy
Plat

Smothered Chicken Thighs with Carrots and Gravy

1 h 55Pour 6Nutri-Score C€€
par @allyssainthekitchen10 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • boneless skinless chicken thighs (trimmed of excess fat)Viandes1,2 kg
  • saltÉpices8 g
  • black pepper (ground)Épices3 g
  • garlic powderÉpices8 g
  • paprika (regular, not smoked)Épices6 g
  • Italian seasoningÉpices5 g
  • olive oilÉpicerie30 ml
  • crushed red pepperÉpices1 g
  • carrots (peeled, cut into sticks)Fruits et légumes400 g
  • shallot (sliced)Fruits et légumes2 morceaux
  • bone brothÉpicerie480 ml
  • fresh thyme (sprigs)Fruits et légumes4 morceaux
  • fresh rosemary (sprigs)Fruits et légumes2 morceaux
  • cornstarchÉpicerie30 g
  • cold waterAutres60 ml
  • fresh parsley (chopped)Fruits et légumes10 g
  • white rice (cooked, for serving)Céréales300 g

par portion

Nutrition

505kcal

Glucides
43 g
Protéines
42 g
Lipides
18 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Four
  • Saladier

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Bake covered

    • Cover the dish and bake at 175 °C for 90 minutes, until the chicken is very tender.
    Étape 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.
    Étape 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.
    Étape 5

  6. Finish and serve

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