Tuesday, October 21, 2014

Braised Chicken with Potatoes & Carrots... and a SURPRISE!

How have you been?
I know it's been a while, and I'm sorry.
But I have a reason for being away so long...

There hasn't been much cooking going on in my house for the past few months because, well I haven't felt spectacular.


We are expecting baby #4 in March! While we are over the moon excited for this surprise blessing, my poor family has suffered through months of dinners consisting of mostly chicken, rice, and cheese. Bless them.

But last week I actually sat down and meal planned for the week, and headed back into the kitchen! And just in time for my favorite cooking season of the year, Fall!
Bring on the warm cozy meals, pumpkins, apples, spices, cocoas, and teas.

This recipe just says fall to me. It's hearty and filling, perfect for the cooler temperatures we have finally seen here in Southern California, and the much cooler temps the rest of the country is experiencing. So pull out those extra blankets, light a fire, and make this for dinner!

Braised Chicken with Potatoes & Carrots

2 Tablespoons olive oil {Divided}
1 1/2 lbs boneless, skinless chicken breasts, cut into 2-inch cubes
Salt & Pepper

1 onion, finely chopped
1 pound potatoes, peeled and cut into 2-inch cubes
8 carrots, halved lengthwise and cut into 2-3 inch sticks
1 Tablespoon flour
1 1/3 cup chicken broth
1 Tablespoon parsley flakes

Heat 1 Tablespoon of olive oil on a large fry pan over medium-high heat. 
Season the chicken with salt, pepper, and paprika.
Add the chicken and cook, turning once, until browned. About 2-minutes per side.
Remove the chicken from the pan and set aside.
Add in the second Tablespoon of olive oil, along with the onions, potatoes, and carrots.
Season with a bit of salt and pepper, and saute for about 5 minutes, or until they begin to brown.
Add in the flour, and stir, coating the vegetables well.
Slowly pour in the broth, and stir.
Add the chicken back into the mix, and bring the entire thing to a boil.
Cover the pan, and let simmer until the vegetables are cooked through and the chicken is tender and no longer pink, about 15-minutes.
Remove from heat and sprinkle with parsley.

Serves 6

Cozy up and enjoy your weekend!

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