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

1 godz. 55 minPorcje: 6Nutri-Score C€€
od @allyssainthekitchen10 importówugotowano 0 razy
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Składniki

6 osób
  • boneless skinless chicken thighs (trimmed of excess fat)Mięso1,2 kg
  • saltPrzyprawy8 g
  • black pepper (ground)Przyprawy3 g
  • garlic powderPrzyprawy8 g
  • paprika (regular, not smoked)Przyprawy6 g
  • Italian seasoningPrzyprawy5 g
  • olive oilSpiżarnia30 ml
  • crushed red pepperPrzyprawy1 g
  • carrots (peeled, cut into sticks)Warzywa i owoce400 g
  • shallot (sliced)Warzywa i owoce2 kawałki
  • bone brothSpiżarnia480 ml
  • fresh thyme (sprigs)Warzywa i owoce4 kawałki
  • fresh rosemary (sprigs)Warzywa i owoce2 kawałki
  • cornstarchSpiżarnia30 g
  • cold waterInne60 ml
  • fresh parsley (chopped)Warzywa i owoce10 g
  • white rice (cooked, for serving)Produkty zbożowe300 g

na porcję

Wartości odżywcze

505kcal

Węglowodany
43 g
Białko
42 g
Tłuszcz
18 g
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Przybory

  • Naczynie żaroodporne
  • Piekarnik
  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Bake covered

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

  6. Finish and serve

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