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Smothered Chicken Thighs with Carrots and Gravy
Hoofdgerecht

Smothered Chicken Thighs with Carrots and Gravy

1 u 55 minVoor 6Nutri-Score C€€
van @allyssainthekitchen10 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • boneless skinless chicken thighs (trimmed of excess fat)Vlees1,2 kg
  • saltKruiden en specerijen8 g
  • black pepper (ground)Kruiden en specerijen3 g
  • garlic powderKruiden en specerijen8 g
  • paprika (regular, not smoked)Kruiden en specerijen6 g
  • Italian seasoningKruiden en specerijen5 g
  • olive oilVoorraadkast30 ml
  • crushed red pepperKruiden en specerijen1 g
  • carrots (peeled, cut into sticks)Groente en fruit400 g
  • shallot (sliced)Groente en fruit2 stukken
  • bone brothVoorraadkast480 ml
  • fresh thyme (sprigs)Groente en fruit4 stukken
  • fresh rosemary (sprigs)Groente en fruit2 stukken
  • cornstarchVoorraadkast30 g
  • cold waterOverig60 ml
  • fresh parsley (chopped)Groente en fruit10 g
  • white rice (cooked, for serving)Granen300 g

per portie

Voedingswaarden

505kcal

Koolhydraten
43 g
Eiwitten
42 g
Vetten
18 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Ovenschaal
  • Oven
  • Mengkom

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Bake covered

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

  6. Finish and serve

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