Braised Chicken with Potatoes and Carrots

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All in one pot Stove Top Chicken Soup with Vegetables simmers away while you get some work done around the house.

Total Time1 30

Course: Dinner, Lunch, Main Course

Cuisine: Meat Dishes, Russian, Soup

Allergy: Gluten Free, Nut Free

Servings:

Calories: 539kcal

1 Tbsp unsalted butter
2 lb chicken thighs, you can mix breasts & thighs, with bones or boneless
1 onion, chopped
4 Yukon potatoes, peeled & cut
1 carrot, grated
salt, to taste
black pepper, to taste
1 Tbsp tomato paste
4 quarts water, depending on your pot, you need just enough to cover the ingredients

In an iron-cast pot melt the butter. (if you don’t have an iron-cast pot, just a regular one will work too).
1 Tbsp unsalted butter
Add chicken pieces to the butter with ¼ teaspoon of salt and ¼ teaspoon of black pepper. On medium-high heat sear chicken pieces, just until the outside of the chicken is browned up.
2 lb chicken thighs,, black pepper,, salt,
Take out the chicken from the pot. Put potatoes into the pot and sear just until it starts beginning to golden.
4 Yukon potatoes,
Transfer chicken back to the pot with potatoes.
Add in chopped onion and sear for 2 minutes, stirring often.
1 onion,
Add in grated carrot, and stir in tomato paste.
1 carrot,, 1 Tbsp tomato paste
Fill pot with water, just enough to cover the potato and chicken.
4 quarts water,
Put on lowest heat, salt, and pepper to taste the water and close with a tight lid.
salt,, black pepper,
Slow cook for an hour.
Better to serve right away, enjoy!