Tuesday, April 19, 2011

Chicken with Carrots, Mushroom & Figs

I was searching for what to cook last Sunday and stumbled across several interesting recipes on Martha Stewart's website. Since I could not decide which one to cook, I decided to combine those recipes together and made this Pan Seared, Roast & Braised Chicken with Carrots, Mushroom and Figs. It tasted so delicious and comforting ... yum yum!

4 chicken thighs
4 drumsticks
coarse salt and freshly ground pepper
extra-virgin olive oil
1 medium yellow onion, chopped
4 carrots, thinly sliced
1 pound assorted mushrooms (such as shiitake, cremini, and white), stemmed and quartered
1 1/2 cups chicken stock (or white wine)
1 cup quartered dried figs
1 tablespoon corn starch
2 tablespoons chopped fresh parsley

  • Preheat oven to 375 degrees.
  • Season both sides of the chicken pieces with salt and pepper.
  • Heat 3 tablespoons of oil in a large ovenproof skillet or a Dutch oven over medium-high heat.
  • Add chicken, skin side down; cook until golden brown, 4 to 5 minutes. Flip and cook for another 3 minutes on the other side. Transfer to oven and roast for about 10 minutes, transfer to a place and cover.
  • Cook the onion in the same pan with a couple tablespoons of olive oil for 2-3 minutes and then add in the carrot slices and cook for 5 more minutes.
  • Add mushroom, chicken stock and the chicken pieces back to the pan, cover, cook stirring occasionally for another 3 minutes.
  • Dissolve corn starch in a small bowl with a couple tablespoons water and add into the pan.
  • Add dried figs, chopped parsley and adjust seasoning if needed.

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