Wednesday, July 6, 2016

Braised Chicken withPotatoes and Carrots

So, you may notice a shift in the recipes we make over her at Feeding the Troops. One of my sweet boys is really struggling with behavior and self-control, so we took him to a nutritionist for some advise. She recommended that we cut wheat, dairy, and refined sugar from his diet completely. We also started him on fish oil, an essential oil blend.

So we have been trying out some gluten free recipes, but mostly sticking to whole foods because it is just easier! But everyone is getting a bit bored with grilled chicken, broccoli, and rice. So last night we tried something new!This braised chicken and vegetable dish sits in a rich gravy and all that was left after dinner was six clean dishes.






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

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 corn starch
1 1/3 cup chicken broth
1 Tablespoon parsley flakes

Directions
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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