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

Braised Chicken with Carrot and Mushroom

The steam makes the chicken moist
The steam makes the chicken moist pictures (10 of 12)

Braised Chicken with Carrot and Mushroom

Braised chicken with carrot and mushroom. Easy braised chicken recipe. Pan fry chicken and braised on low heat for this easy braised chicken recipe.

It goes without saying that I love cooking. However, just like everyone else, I don’t like the “aftermath” of cooking—oil splattering all over my cooktop (even my hands), greasy kitchen backsplash, countertop, and kitchen floor. I don’t enjoy the clean-up because as a clean freak, I pretty much have to mop my entire kitchen every time after I cook. Not fun.

Braised Chicken with Carrot and Mushroom

So, I am thrilled to be working with Beka Cookware on its new Clean Cooking Fry Pan with Anti-Splatter Lid. I got the fry pan a few days ago and yesterday, I tested it out with my favorite braised chicken with carrot and mushroom. I usually make this dish with a French Oven, but Clean Cooking fry pan is a perfect alternative.

First I pan-fried the chicken, and then I braised it over low heat. The braised chicken was absolutely scrumptious, crispy on the outside while tender and moist on the inside…the best thing of all, my kitchen countertop and cooker hobs were clean with no messy spatters everywhere. It was amazing!

I love Beka Cookware Clean Cooking Fry Pan and its unique lid which sits low on the fry-pan. Regular lids often trap too much steam and as a result render the food soggy, or worst still, set off even more spatters as the steam/water drops back into the pan. The engineers at BEKA Cookware came out with an innovative design that allows air to circulate while controlling the spatters from frying or searing. The design also allows the ventilation needed to prevent steam build up and thus producing perfectly fried and seared foods that are done to perfection, without creating a big mess!

Without further ado, let’s start cooking with Beka Cookware with my braised chicken with carrot and mushroom recipe. This dish is perfect and hearty for Fall/Winter.

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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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