Braised Chicken with Carrot and Mushroom
December 02nd, 2013 19 Comments

Braised Chicken with Carrot and Mushroom

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Braised Chicken with Carrot and Mushroom


Braised Chicken with Carrot and Mushroom

Serves 2-3 persons | Prep Time: 15 Minutes | Cook Time: 45 Minutes
Adapted from: Real Simple


2 chicken leg quarters
Black Pepper
1 tablespoon oil
6 shallots or 1/2 small onions, peeled
4 carrots, peeled
6 fresh Shiitake mushrooms
1 cup low-sodium chicken broth
8 cherry or grape tomatoes
Salt, to taste
Chopped parsley leaves


Braised Chicken with Carrot and Mushroom

Season the chicken with some salt and black pepper. Heat up fry pan on medium heat and add the oil. Lay the chicken on the pan.

Braised Chicken with Carrot and Mushroom

As soon as the chicken start to sear, cover the fry pan with its lid. Beka Cookware’s Clean Cooking Fry Pan with Anti-Splatter Lid will trap the spatters on the lid while the six small feet around the edge allows the steam to escape and air can circulate.

Continue to pan-sear the chicken for about 5 minutes, or until the surface of the chicken is brown and crisp. Turn over and brown the other side of the chicken until both sides are golden brown.

Transfer the chicken out of the fry pan. Scrap off the brown bits on the pan and then add some olive oil, follow by the shallots, carrots, mushrooms. Saute the ingredients for about 1 minute, add the chicken, and pour in the chicken broth.

Cover the fry pan with its lid and lower the heat to low. Simmer the chicken for about 45 minutes or until the chicken reaches your desired doneness. Make sure you turn the chicken to the other side during the slow braising. Add the cherry tomatoes towards to the end and cover the lid and braise for another 5 minutes. Add salt to taste, garnish with the chopped parsley leaves, turn off the heat and serve immediately.

Cook’s Note:

I used Beka Cookware Clean Cooking fry pan with anti-splatter lid and removable handle.

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19 comments... read them below or add one

  1. Liz says:

    Thank you for the nice recipe, Bee.

  2. Fern @ To Food with Love says:

    Looks moist and delicious, and nice crispy skin. I’ve never come across this brand before. I’m intrigued… Will look out for it next time!

  3. joan says:

    hi Bee, how much is the pan and where can i purchase it?

  4. Jayne says:

    I ABHOR cleaning after cooking. Oil splatters. Ugh! Never heard of this brand either but it sounds so interesting. Love this very easy recipe. Chicken thighs are my fav for quick meal.

  5. Loke says:

    Hi Bee, this looks tasty and cheap. I think Ill make it for my 4 year old twin girls for supper. Thanks so much I love your work. That pan is killer too, on my shopping list.

    • Hi Loke, yes, kids love this dish since the chicken is so tender and juicy, and with carrot, mushroom and tomatoes, it’s a complete meal. Yes, the Beka fry pan rocks!

      • Loke2112 says:

        Hey Bee to be clear when the braising begins you put the lid on tight not using the “feet” that were used during searing correct?

        • Hi Loke, the lid has “feet” to allow the steam to escape…check this photo. So as soon as the oil starts to splatter when I was pan-frying I covered the pan with its lid. I also covered it as soon as I started braising the chicken on low heat.

          • Loke says:

            We’ll I did make it and it was delish but I kept a tight lid like I normally do when braising so I lost out in the crispy part. I suppose I could have cracked the lid open a bit or better yet used that pan! Anyway I added a sprig of rosemary, some chives, a few potatoes and a splash of white wine. Needed to use those items up. Great favors. I’ll try braising without a tight lid sometime soon. I could eat just about anything braised that’s for sure!

  6. Agnes Ma says:

    I am interested in this new product. I need to know the diameter & depth of the fry pan. Would you let me know Pls?

  7. Joyce says:

    Bee, I tried this recipe using my induction cooker and it still taste yummy. Thanks for sharing.

  8. Leah says:

    I hate splatters, too. Do you know if this cookware can be used in an induction stovetop?

  9. nhammm says:

    Awesome recipe. The chicken legs look so delicious with the crispy skin.

  10. May says:

    Thanks for this awesome recipe. I’ve made it numerous times already and loving it everytime. I didn’t even need to use chicken broth, just add water and it’s still so flavourful!

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