Garlic-Thyme Braised Chicken with Vegetables

Garlic-Thyme Braised Chicken with Vegetables

I have always love to cook braised dishes, especially if they are also one-pot meals. This recipe from Urban Stove is a definite keeper and I just have to blog about it.

In case you missed what Urban Stove is, check out these posts that I have blogged about Urban Stove. Also, have a look at my Facebook page for Urban Stove's recipes that I have cooked.

In a nutshell, Urban Stove helps you cook wholesome dinners conveniently, in just 30 minutes, by providing fresh pre-portioned ingredients right to your doorstep.

Okay, back to this delicious braised chicken and vegetables recipe.

Recipe slightly adapted from Urban Stove.

Ingredients:

(Serves 2)

3 tablespoons vegetable oil
2 medium chicken thighs
3 cloves garlic, finely chopped
3 medium celery ribs, cut into 1-inch batons
1 cup 1-inch pumpkin cubes
1 cup 1-inch sweet potato cubes
2 medium young leek, cut into 1-inch batons
8 cherry tomatoes
3 thyme sprigs, leaves removed from stalks
2 cups vegetable stock
2 tablespoons butter
Salt and pepper, to taste

How to:

1. Season both chicken thighs with salt and pepper. Heat up vegetable oil over medium-high heat in a frying pan. Sear the chicken thighs (skin side down) until golden brown, about 3-4 minutes. Do the same to the other side. Once done, remove the chicken from the pan and set aside.

2. Reduce heat to low-medium. Add chopped garlic to the same frying pan and cook until fragrant. Add celery batons, pumpkin cubes, sweet potato cubes, leek batons, cherry tomatoes, and thyme leaves. Give everything a good stir for a few minutes.

3. Make some space in the middle of the pan and place the chicken thighs (skin side up). Then, add vegetable stock. The chicken should be barely covered. Simmer gently over medium heat for 25-30 minutes.

4. Turn off the heat once chicken is fully cooked. Add butter and stir to combine. Add salt and pepper to taste. Serve.