Braised Chicken with Carrot and Mushroom
Published Dec 02, 2013
Updated Dec 10, 2024
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Braised chicken with carrot and mushroom. Easy braised chicken recipe. Pan fry chicken and braised on low heat for this easy braised chicken recipe!
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.
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.
Frequently Asked Questions
This recipe is only 357 calories per serving.
What To Serve With Braised Chicken With Carrot And Mushroom
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Braised Chicken with Carrot and Mushroom
Ingredients
- 2 chicken leg quarters
- salt
- 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 tomatoes, or grape tomatoes
- salt, to taste
- chopped parsley leaves
Instructions
- Season the chicken with salt and black pepper. Heat a frying pan over medium heat and add the oil. Place the chicken in the pan.
- As soon as the chicken starts to sear, cover the frying pan with its lid. Beka Cookware's Clean Cooking Fry Pan, equipped with an anti-splatter lid, traps splatters on the lid while the six small feet around the edge allow steam to escape and air to circulate.
- Continue to pan-sear the chicken for about 5 minutes, or until the surface is brown and crispy. Then, turn the chicken over and brown the other side until both sides are golden brown.
- Transfer the chicken out of the frying pan. Scrape off the brown bits in the pan, then add some olive oil, followed by the shallots, carrots, and mushrooms. Sauté the ingredients for about 1 minute, then add the chicken and pour in the chicken broth.
- Cover the frying pan with its lid and lower the heat to low. Simmer the chicken for about 45 minutes, or until it reaches your desired doneness. Be sure to turn the chicken to the other side during the braising. Add the cherry tomatoes towards the end, cover the lid, and braise for another 5 minutes. Season with salt to taste, garnish with chopped parsley, turn off the heat, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!