Braised Chicken with Potatoes and Vegetables

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Nothing better than a one dish easy dinner and that is what this delicious Braised Chicken with Potatoes and Vegetables is for you! Full of flavor from the chicken, leeks, potatoes and carrots! Feel free to swap your veggies too! Low-cal, gluten-free, Whole30, paleo friendly. low-carb swap out cauliflower for the potatoes.

So, here is the deal! I needed a one dish wonderful for the family!

My family had a busy day and were all starving and texting me that they were hungry! I had a few chicken breasts defrosted and a load of carrots, baby turnip and fennel from the farmers market and quite frankly as an Irish gal, always a potato in the house!

I hope you all try this combination of flavors! This braised chicken with potatoes and vegetables is low-fat and calories, and has a ton of veggies, and it only used one pan, woo-hoo! This is also a great one to clean out the fridge too!  Feel free to swap out veggies! My family, like everyone else, is busy and let’s be honest, who wants a big clean up after a long day! I was thrilled with the flavors and because my family loved this meal so much! In fact, my husband said it was his favorite meal I ever cooked!  Wow! Trust me, there have certainly been a lot of meals!!!!

I use my granny’s cast iron pan, that you have seen before in these dishes  Spinach and Mushroom Frittata , Baked Pork Chops with Apples and Sauerkraut ,  Chicken Scarpariello with Cauliflower and Artichokes.    I happen to adore how the chicken gets seared with the cast iron pan.  Whatever pan you have is fine to use, just be happy you only need one pan!!

Tips to make Braised Chicken with Potatoes and Vegetables

• Use bone in chicken breasts and removed the skin to reduce fat and calories.
• Braising anything really adds a nice flavor to any meat.
• The key is to get a nice deep caramel like color on the chicken while it is being seared!
• Sear all the veggies too.
• Pour white wine to get all the brown bits from the  bottom of the pan after everything is seared. Adds flavor.
• The chicken and vegetables go back into the pot and the dish finishes cooking in the oven!
• Can cook ahead and reheated right before serving.

                   A few other one pan meals are:  Easy Turkey Pumpkin Chocolate Chili

Easy Skillet Texas Hash

 Sheet Pan Balsamic Glazed Salmon, Potatoes and Brussels Sprouts

Homemade Lighter Salisbury Steaks

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Braised Chicken with Potatoes and Vegetables

Braised chicken with potatoes, leeks, and carrots in white wine and chicken stock. A delicious one pot meal, ready in an hour!

5 from 1 vote

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Course: Main Dish

Cuisine: Healthy, Poultry

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4 people

Calories: 261kcal

Equipment Needed:

Ingredients

• 4 large chicken breasts, bone in and skin removed
• 5 large carrots, peeled and cut into 1 1/2 inch chunks
• 3 large potatoes peeled, cut into 2 inch quarters
• 1 small fennel bulb, sliced thin
• 1 small baby turnip, peeled and cut into 1 inch cubes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground coriander
• 1/4 teaspoon onion powder
• 1/2 cup white wine
• 2 cups fat free and low sodium chicken stock
• 1 Tablespoon olive oil
• 1 teaspoon oregano
• 1 sprig rosemary, for garnish
• 1 teaspoon fresh oregano, garnish
• 1 teaspoon arrowroot, gluten-free cornstarch can be used

Instructions

• Heat the oven to 325 degrees.
• In a small bowl, combine the kosher salt, pepper, cayenne pepper, ground coriander together, to make a seasoning spice for the chicken. Sprinkle the seasoning on the skinless chicken.
• Heat a cast iron skillet over medium heat, when pan is hot, add the olive oil to the pan. Add the skinless chicken breasts to sear each side.  Should be about 3-5 minutes per side. Chicken should have a caramel-brown color. Set chicken aside.
• To the cast iron skillet, add potatoes, sliced fennel, cut up baby turnip, and chopped carrots. and dried oregano. Cook and turn vegetables for about 5 minutes.
• Slowly add in the white wine. Use a wooden spoon to scrape up and blend the brown bits at the bottom of pan. Add in the chicken stock. Place the chicken back into the pan. Place pan in oven for about 30 minutes. Check the chicken for doneness. Depending on the size of the chicken may take a few more minutes. Garnish with the fresh oregano and rosemary.If you prefer a thicker sauce. Add in  1 teaspoon arrowroot with some of the stock. Add it back into the pan. Let it cook another 10 minutes.
• Serve immediately. Can be prepared ahead and reheated.

Notes

• If you have a mandoline, use that to slice the fennel thin. If you are unfamiliar with fennel, this is a great tutorial, 
• If low-carb eating, use cauliflower in lieu of potatoes.
• Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

Nutrition

Serving: 4servings | Calories: 261kcal | Carbohydrates: 15g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 449mg | Potassium: 725mg | Fiber: 4g | Sugar: 6g | Vitamin A: 14150IU | Vitamin C: 18.2mg | Calcium: 100mg | Iron: 2.2mg

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