Braised chicken thighs with vegetables
Description
The recipe won't take much time. It's a classic way to prepare drumsticks for lunch or even for a festive table. In fact, these drumsticks are perfect for celebrations and should be served with potatoes, generously pouring the finished sauce over them. Altogether, this dish takes no more than one hour to prepare (provided you don't marinate the drumsticks). Serve hot.
Instructions
- 1
Step 1
1. Braised chicken drumsticks with vegetables can even be served at a festive table (as an alternative to baked ones). First, I sear them without adding oil, placing them skin-side down (the drumsticks cook in their own fat). Do not salt or season them immediately, so the meat doesn't stick to the pan.
- 2
Step 2
2. Fry on both sides until golden brown, then remove from the pan. When flipping to the second side, season and add salt.
- 3
Step 3
3. Place in the pot in which you will be stewing. A Dutch oven is ideal, but any other container will work (preferably with a thick bottom).
- 4
Step 4
4. Sauté the onion and carrots in vegetable oil or in the fat left over from frying the chicken. Place the vegetables on top of the poultry, add a little water (just enough to barely cover the chicken pieces), and simmer over low heat for about 30 minutes.
- 5
Step 5
5. The finished chicken turns out very tender and delicious. When stewing, I most often use bay leaf and whole black peppercorns.