Braised Chicken with Vegetables

J. Kenji López-Alt

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A casual braised chicken dish using vegetables and tomato sauce, designed to keep the skin crispy while cooking the meat through.

Total 40m

Directions10 Start Cooking

Season the chicken with salt, pepper, and MSG (using an 8:1 salt-to-MSG ratio).
Heat a nonstick pan and place the chicken in the pan skin-side down; leave it undisturbed to brown.
Add onion slices to the pan once the chicken is browning.
Add garlic and carrots to the pan; increase heat to high to add flavor to the vegetables.
Add a glug of olive oil.
Add the kale after removing the ribs and roughly chopping it.
Add whole peeled tomatoes to the pan and break them up slightly with a spoon.
Nestle the chicken into the vegetables and sauce, leaving the skin exposed.
Place the pan into a 375°F oven until the internal temperature of the chicken breast reaches 145°F-150°F and the thigh reaches at least 170°F (approximately 30-40 minutes).
Garnish with reserved fresh thyme and serve.

Nutrition per serving

Nutrition unavailable — not all ingredients are resolved.

Not evaluated: Vegan, Vegetarian, Gluten-free, Dairy-free, Lactose-free, Egg-free, Peanut-free, Tree nut-free, Soy-free, Fish-free, Shellfish-free, Nightshade-free