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braised chicken with potatoes and vegetables
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5 from 1 vote

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!
Course Main Dish
Cuisine Healthy, Poultry
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 261kcal

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