Braised Chicken with Vegetables

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

J. Kenji López-Alt

Chef, Serious Eats columnist, Wok cookbook author

More recipes from J. Kenji López-Alt
Total 40m

Ingredients

11 items

Method

10 steps Cook mode Soon

  1. Season the chicken with salt, pepper, and MSG (using an 8:1 salt-to-MSG ratio).

  2. Heat a nonstick pan and place the chicken in the pan skin-side down; leave it undisturbed to brown.

  3. Add onion slices to the pan once the chicken is browning.

  4. Add garlic and carrots to the pan; increase heat to high to add flavor to the vegetables.

  5. Add a glug of olive oil.

  6. Add the kale after removing the ribs and roughly chopping it.

  7. Add whole peeled tomatoes to the pan and break them up slightly with a spoon.

  8. Nestle the chicken into the vegetables and sauce, leaving the skin exposed.

  9. 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).

  10. Garnish with reserved fresh thyme and serve.

Nutrition

per serving

Nutrition estimate coming soon

Per-serving calories and macros will appear here once this recipe's ingredients are matched to our ingredient database. The estimate scales with servings.

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