This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you."
- Nora Ephron, Writer
This is a super simple recipe and can be made with about 20 minutes prep time. Slow braising brings a lot of flavor and tenderness to the chicken with minimal work. The flavor is a mellow Cajun taste and if you want it spicier, add more Cajun spice or a bit of red pepper flakes.
Technically, braising is simmering food in a small amount of liquid in a covered or uncovered pan or casserole. In some ways it's similar to stewing, except that with braising there's generally only enough water, wine or stock to add a little moisture while stewing immerses the ingredients in liquid. Both achieve the same purpose of tenderizing ingredients while adding flavor. The classic braised dish is Coq au Vin: chicken cooked in red wine. More About Braising
Servings = 4 | Serving size =4 ounces chicken with vegetables
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes very good leftovers. Keeps well in the refrigerator for about 3 days.
|1 large||onion (diced)|
|2 cloves||garlic (minced)|
|12 ounces||carrots (peeled and diced)|
|16 ounces||boneless skinless chicken thighs|
|fresh ground black pepper (to taste)|
|2 tsp||no salt added Cajun / Creole seasoning|
Preheat the oven to 325°F.
Place the onion, garlic, carrots, chicken thighs, water, salt, pepper and Cajun seasoning in a small oven proof pot.
Cover and place in the oven. Braise for 50 minutes with the cover on.
Remove the lid and braise for another 20 minutes. Serve.
Serving size = 4 ounces chicken with vegetables
Servings = 4
Amount Per Serving
|Calories 204||Calories from Fat 45|
|% Daily Value|
|Total Fat 4g||8%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 14g||6%|
|Dietary Fiber 3g||16%|
|Vitamin A 282%||Vitamin C 20%|
|Calcium 6%||Iron 10%|
|Vitamin K 15 mcg||Potassium 658 mg|
|Magnesium 46 mg|