Looking to impress this week? Ready in under an hour, this meal will have family and friends singing your praises. Moist and flavorful, chicken thighs are your secret weapon in the kitchen. They’re less prone to drying out than chicken breast, making them perfect for reheating throughout the week.
This recipe, created by James Beard award-winning chef Koren Grievson, is a simple yet elegant option that works well for a hearty weeknight dinner or a dinner party entrée.
Pro tip: Make sure to prepare enough to have leftovers to throw in the freezer and reheat when the need arises.
Braised Chicken Thighs with Veggies – Koren Grievson
Ingredients:
- 10 boneless, skinless chicken thighs whole or cut into strips (your choice)
- 10 red bliss potatoes cut in half
- 3 carrots, peeled and rough chopped
- 2 standard cans of whole peeled tomatoes
- 1 white onion, rough chopped
- 1 can low sodium chicken stock
- 3 tablespoons canola oil (or other cooking oil)
- 3 cloves garlic, chopped or sliced
- 1 bay leaf
- Juice of half a lemon (optional)
- Side of rice (optional)
Directions:
- Slice the chicken into ½ inch strips or leave whole – your preference.
- In a saucepot, add the cooking oil – once it starts to smoke, add the chicken and cook until browned. Flip the meat and sear for another five minutes. Remove the chicken and drain the oil, then add the vegetables to the pot, scraping up all the bits from the bottom of the pan.
- Once the veggies start to sweat, add the canned tomato and chicken stock. Bring to a boil and turn down to a simmer, then return chicken to the pot. Check seasoning, add the fresh lemon juice if using at this point.
- Simmer until the chicken thighs are tender, approximately 30 to 40 minutes. The reduced liquid should be somewhat thick due to the potato. Serve with rice and fresh herbs.
