R-042
Braised Chicken and Carrots with Rosemary Gravy
Tender braised chicken and carrots finished with a rich rosemary cream gravy.
Servings4
Prep15 minutes
Cook14-16 minutes
Total31 minutes
LevelEasy
Ingredients
- 1 1/4 lbs Chicken
- 1/2 cup Flour
- 3 tbsp Butter
- 1 lb Carrots
- Chicken or vegetable broth
- 1/4 cup Heavy cream
- Leaves from 1 fresh rosemary sprig
- 1/2 tsp Salt
- Ground black pepper
Cooking Steps
- Dredge the chicken in the flour until well coated, including all the creases.
- Melt the butter in a large skillet over medium-high heat. Add the chicken and carrots and cook until the chicken is golden brown on both sides, about 2-3 minutes per side, cooking in batches if necessary.
- Pour in the broth, cover, bring to a low simmer, and cook until the chicken is no longer pink in the middle and the carrots are fork tender, about 8-10 minutes.
- Uncover the pan, increase the heat to medium, and cook for 2-3 minutes while scraping the browned bits from the bottom of the pan to thicken the sauce.
- Stir in the heavy cream, rosemary, salt, and black pepper to taste.
- Serve warm over mashed potatoes or wild rice.
Pairs Well With
Mashed potatoes
Wild rice
Roasted green beans
Dinner rolls