BRAISED – Chasing MY Life WHEREVER it Leads ME

BRAISED BALSAMIC CHICKEN & MASHED CARROTS ~ BLOG 365.79

BRAISED BALSAMIC CHICKEN
4-6 8 ounce skinless, boneless chicken breasts
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil
1 carrot, FINELY diced
1 LARGE onion, thinly sliced
2-3 cloves garlic, FINELY minced
14.5 ounces can fire roasted tomatoes with juices
1/2 cup QUALITY balsamic vinegar
2 teaspoons QUALITY Italian seasoning
1-2 cups FRESH baby spinach
Parmesan cheese, for garnish

Generously season chicken breasts with FRESH ground sea salt and black pepper.
Heat oil in large skillet over medium heat.
Add carrots, onions and garlic, sauteing 2-3 minutes until soft. Transfer to a bowl.
Add chicken to skillet, sauteing 4 minutes per side until browned.
Sprinkle with Italian seasoning.
Return onion mixture to the skillet.
Top with the tomatoes, their juices and the balsamic vinegar. Simmer 5 minutes.
Stir in spinach leaves, sauteing until wilted.
Top with Parmesan cheese and serve immediately.

MASHED CARROTS

2 pounds carrots, peeled and rustic cut
4 tablespoons butter, cubed
2 tablespoons QUALITY honey or HOT honey for more spice
FRESH ground sea salt and black pepper

Place carrots in a steamer basket over 2 inches of water.
Cover and steam 20 minutes over medium high heat until tender.
Drain the carrots and transfer to a food processor. Process until chunks are smooth, but not totally pureed.
Add the butter, honey, salt and pepper. Pulse until well mixed and keep warm.

LEMONY BRAISED CHICKEN THIGHS with ONIONS and POTATOES ~ BLOG 366.229

The original recipe called for 3 things I either don’t like the taste of (capers), am allergic to (mustard) or just don’t like to cook with (turkey) so I adapted it my likes. I also combined two of her recipes, both braising recipes for a one pot wonder 😀

LEMONY BRAISED CHICKEN THIGHS with CARROTS, LEEKS, ONIONS & POTATOES adapted from MARY BERG and MARY BERG

2 1/4 pounds bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
2 teaspoons avocado oil
1 tablespoon unsalted butter
2 SMALL Vidalia onions, thinly sliced
1 lemon, thinly sliced and seeds removed
5 to 6 medium yellow potatoes, quartered
1 SMALL bag baby carrots, drained
1 LARGE leek, trimmed and sliced
3 garlic cloves, thinly sliced
1 cup dry white wine
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 cup chicken broth
2 tablespoons FRESH chopped thyme
FRESH chopped parsley for serving
FRESH grated Parmesan, for serving (optional)
Candied lemons, for serving (optional)

Heat your oven to 325°.
Place a enameled cast iron pot over medium-high heat.
Pat the chicken thighs dry and season well with salt and pepper.
Add the oil into the pan followed by the thighs, skin-side down. Allow to sear 3-4 minutes until golden brown on the first side and the meat easily releases from the pan.
Flip and sear on the other side 2-3 minutes JUST until golden then remove from the pan and set aside.
Turn the heat down to medium and add the butter along with the onions, lemons and potatoes.
Season to taste with salt and pepper, cooking until the onions and lemon are slightly softened and golden, 3 to 5 minutes.
Stir in the garlic followed by the white wine, scraping the bottom of the pan to deglaze and pick up any cooked-on bits.
Bring the wine to a simmer and cook down 2-4 minutes until slightly reduced.
Whisk the mayonnaise and Worcestershire sauce together. Add the broth and whisk until smooth.
Stir the broth mixture into the pan, coating everything well.
Nestle the thighs on top, skin-side up, making sure that the skin is NOT submerged.
Bring to a boil, cover with the lid, and transfer the pan to the oven for 40 minutes.
After 45 minutes of braising, remove the lid and continue to cook 15-20 minutes until the chicken and potatoes are cooked through and the skin is golden and lightly crisp.
Remove the pan from the oven, scatter with the thyme and allow the dish to rest for 5 minutes.
Top with grated cheese if desired.

Tag: BRAISED