Braised chicken thighs
Description
The recipe won't take much time. Even a beginner cook can prepare this dish, as there's nothing complicated about it. Chicken thighs are first seared to lock in the juices, then simmered over low heat in a creamy sauce until fully cooked. The cream will add a rich, creamy flavor, the vegetables will enhance the taste, and the combination of cream and vegetables will create a delicious sauce. Use only 20% cream for the sauce—drinking cream may curdle. To prevent curdling, add a little wheat flour to the cream. You can use different spices and add fresh herbs if desired. The thighs pair perfectly with mashed potatoes, rice, or pasta. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for stewed chicken thighs. Peel and rinse the vegetables. Rinse the chicken thighs and pat them dry with a paper towel.
- 2
Step 2
Season the chicken thighs with salt, pepper, and add spices. Mix well so that the chicken is evenly coated with spices and salt. If the thighs are large, cut them in half.
- 3
Step 3
Pour vegetable oil into a skillet and heat over medium heat. Place the thighs in the skillet and sear until golden brown on both sides. Transfer the thighs to a plate and cover with a lid.
- 4
Step 4
Finely chop the onion and place it in the pan after frying the thighs.
- 5
Step 5
Grate the carrot on a fine grater and place it in a frying pan with the onion.
- 6
Step 6
Sauté the vegetables over low heat for 6-7 minutes, until soft, stirring occasionally.
- 7
Step 7
Add the minced garlic to the skillet and return the seared thighs to it.
- 8
Step 8
Pour the cream into the pan and add a little salt.
- 9
Step 9
Cover the skillet with a lid, set the heat to low, and simmer the thighs for 25-30 minutes until cooked through.
- 10
Step 10
Remove the pan from the heat and serve immediately at the table with sauce.
- 11
Step 11
Serve at the table.