Skip to content
Menu
Bone Broth Smothered Chicken Thighs
Main

Bone Broth Smothered Chicken Thighs

2 hServes 4Nutri-Score C€€
from @allyssainthekitchen10 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (bone-in, skin on, patted dry)Meat8 pieces
  • saltSpices6 g
  • black pepper (ground)Spices2 g
  • paprikaSpices4 g
  • garlic powderSpices4 g
  • onion powderSpices4 g
  • Italian seasoningSpices4 g
  • olive oilPantry30 ml
  • carrots (peeled and cut into chunks)Produce300 g
  • shallot (sliced)Produce1 piece
  • crushed red pepperSpices1 g
  • bone brothPantry480 ml
  • fresh thyme (sprigs)Produce4 pieces
  • cornstarchPantry15 g
  • cold waterOther60 ml
  • rice (cooked, for serving)Grains300 g
  • fresh parsley (chopped)Produce10 g

per serving

Nutrition

728kcal

Carbs
65 g
Proteins
44 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Oven
  • Whisk
  • Saucepan

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Brown at high heat

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

  6. Serve

    • Serve the chicken and carrots over rice.
    • Top with fresh parsley.
    Step 6
Get Mezze