Braised Chicken with Vegetables and Gravy (gluten-free)
Braised chicken thighs with sweet carrots and onions, with celery and mushrooms, makes for a deliciously easy meal.
Ingredients
- 4-6 Pieces Chicken Bone-in or boneless, dark meat is best.
- 3-4 Carrot Sticks roughly chopped
- 1 Medium Onion roughly chopped
- 3-4 Celery Stalks roughly chopped
- 1 ½ Cups Mushrooms roughly chopped
- 2-3 Cloves Garlic Sliced
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- ¼ Cup Arrowroot Starch
- 2-3 Cups Chicken Stock
- ¼ Cup Apple Cider Vinegar
- 2 Teaspoons Salt
- 1 ½ Teaspoons Pepper
- 2 Tablespoons Fresh Parsley to garlish
Instructions
- Preheat your oven to 300 degrees.
- Heat your braising pan on the stove over medium-high heat.
- While the pan is heating up, dry your pieces of chicken and season them with salt and pepper.4-6 Pieces Chicken, 2 Teaspoons Salt, 1 ½ Teaspoons Pepper
- Once the pan is warm, add your oil. Place your chicken skin side down and let it cook for 4-5 minutes or until it is golden brown, flip and let it cook another 4-5 minutes on the other side. You might need to brown your chicken in batches depending on size and quantity.2 Tablespoons Olive Oil
- Remove the chicken from the pan.
- Add the carrots, celery, mushrooms, and onions to the pan and let them saute in the pot until they start to become slightly caramelized. This should take 5-7 minutes.3-4 Carrot Sticks, 1 Medium Onion, 3-4 Celery Stalks , 1 ½ Cups Mushrooms
- When that happens, add in the sliced garlic and stir it around for about a minute. You do not want to burn the garlic.2-3 Cloves Garlic
- Next, add in the butter and arrowroot starch and cook it, stirring just until the flour is cooked and no longer visible for 1-2 minutes.2 Tablespoons Butter, ¼ Cup Arrowroot Starch
- Pour in the chicken stock and apple cider vinegar, and stir to combine. You can scrape up the bottom to help release the bits that have stuck to the bottom of the pan come up and into the sauce. That's more flavor.2-3 Cups Chicken Stock, ¼ Cup Apple Cider Vinegar
- Turn off the heat and add the chicken pieces back into the pan. Making sure the chicken is not fully sumberged in the stock.
- Cover and transfer the pot to the oven and let it cook for 40-50 minutes until the chicken is fall off the bone tender and the sauce has thickened to a nice gluten-free pan gravy.
- Remove the braised chicken from the oven and serve topped with fresh parsley over some rice, potatoes, or gluten-free pasta. Be sure to spoon some of the delicious gluten-free gravy over the top as well.2 Tablespoons Fresh Parsley
Notes
Tips and Tricks
- Dry the chicken before searing. - This is especially important for using bone-in-chicken pieces. Keeping the skin dry with help the chicken get nicely browned and the skin crispy.
- Let the pan get hot before adding the oil and chicken. - Adding chicken to a cold pot will increase the likelihood that the chicken will stick to the pot. Let it warm up first to help reduce this.
- Make sure not to crowd your pan when you are searing the chicken. - It needs room to breathe; otherwise, the chicken will steam and not sear. You want the chicken to be brown because that will give more flavor to the final dish.
- Use a large, deep, heavy-bottomed pan for making this braised chicken recipe. - You really want to use a cast-iron or other heavy-bottomed pan that is oven safe.
- Don't fully submerge the chicken in the cooking liquid. - We are not stewing the meat; we are braising it, so we do not want to fully submerge the chicken in the stock. I like to prop the chicken on top of the vegetables to help bring them up in the pot and keep them sticking out of the cooking liquid. If you are using a smaller pot, watch how much cooking liquid you add. If needed, you can always add more as the chicken cooks.
- Try not to peek. - This braised chicken recipe relies on the steam that is sealed into the pot. The more you open and check on the chicken, the less tender it will become. Trust me; you want to just let it go undisturbed if possible.
- Leftovers of braised chicken will keep in the fridge for three to five days.
- Reheat leftovers in the dutch oven or in a small pot over medium-low heat until it is warmed through.
- You can also place the chicken under a broiler to help bring the skin back to life and get a little crisp.
Nutrition
Calories: 212kcalCarbohydrates: 16gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 19mgSodium: 1398mgPotassium: 333mgFiber: 1gSugar: 4gVitamin A: 365IUVitamin C: 6mgCalcium: 28mgIron: 1mg
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