Garlic Braised Chicken Thighs with Carrots
A quick, healthy meal which combines braised chicken thighs with roasted carrots and a garlic thyme pan sauce.
Ingredients
- olive oil
- 1 - 1 1/2 pounds boneless (skinless chicken thighs)
- salt and pepper to taste
- bunch of fresh thyme (leaves removed and coarsely chopped)
- 3 cloves of garlic (chopped fine)
- 1 1/2 cups chicken stock/broth (divided)
- 1 pound baby carrots or 5 whole carrots (peeled and cut into small pieces)
- olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Heat olive oil in a large saucepan or skillet that has a lid (set the lid aside for now).
- Line a baking sheet with foil and place carrots on the foil. Toss with olive oil and season with salt and pepper. Bake the carrots for 20 - 25 minutes, turning and mixing them every 5 - 10 minutes so they brown evenly.
- Meanwhile, place chicken “pretty side” down in hot skillet, sprinkle with salt and pepper, and sauté for 5 - 8 minutes, until browned on one side. Flip chicken and cook until brown on the other side, then add 1 cup of the chicken stock/broth to the pan. Reduce the heat to medium-low and place the lid on the pan to allow the chicken to cook through. The stock will begin to reduce.
- When chicken is cooked thoroughly (registers at least 165 degrees F with an instant-read thermometer/Thermapen), remove to a plate and set in a warm place (I put mine in the microwave NOT turned on!).
- Add thyme, garlic, and remaining 1/2 cup chicken stock/broth to pan sauce, turning heat to high. Cook uncovered for about 5 minutes, or until the liquid thickens into a gravy.
- Add the cooked chicken thighs back to the pan with the sauce. Spoon sauce over the chicken.
- To serve, pour sauce over both chicken and carrots. Sprinkle extra fresh thyme if desired.
