Braised Chicken

5 from 2 votes

This simple braised chicken recipe with carrots and mushrooms is all about big flavor with minimal effort. Juicy, tender chicken braised with hearty veggies makes for a comforting one-pan meal that’s perfect for any day of the week.

Prep Time15

Cook Time45

Total Time1

Course: Carrots, Chicken, Mushroom

Cuisine: American Recipes

Keyword: Braised Chicken

Servings: people

Author: Bee Yinn Low

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. The lid traps splatters while allowing 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

I love using chicken leg quarters for this recipe. The skin crisps up beautifully while the meat stays juicy and tender. Plus, bone-in cuts add so much more flavor!
I always make sure to get that golden-brown crust on both sides of the chicken. It adds so much flavor and really sets the tone for the entire dish.
I love adding shallots, carrots, and mushrooms. They not only add tons of flavor but also create a tasty base for the chicken to braise in. I sauté them for a minute before adding the chicken and broth—that’s when the magic really starts to happen.
I’ve learned not to rush this step! Braising on low heat helps the chicken get super tender and flavorful. Trust me, it’s worth the wait.

Nutrition