Braised Chicken, Carrots And Mushrooms
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
Nice fall comfort meal
  • 8 Foster Farms Simply Raised (no antibiotics ever) chicken thighs
  • 2 Pounds mushrooms (I used white and baby bella) cleaned, trimmed and cut in half or quarter
  • 2 Cups low-sodium chicken broth
  • ¼ Cup balsamic vinegar
  • ¼ Cup apple cider vinegar
  • 5 Large Carrots peeled and cut into about 1-2 inch pieces
  • 1 Medium Onion , Chopped
  • 3 Cloves of garlic
  • 3 Tablespoons extra-virgin olive oil
  • 2 Tablespoons all-purpose flour
  • Salt and Pepper to taste
  1. Season the both sides of the chicken with salt and pepper
  2. Heat olive oil in "The Magic Pot" brown all sides of the chicken in batches. Put on separate plate and set aside after browned.
  3. Saute carrots and onions in same pan - until tender about 10 minutes.
  4. Add mushrooms and garlic and saute about 6 more minutes. Remove veggies and set aside.
  5. Sprinkle flour in Magic Pot and cook 1-2 minutes to get it brown and nutty flavored.
  6. Add in the Balsamic and apple cider vinegar - whisking with flour until smooth and thick about 3-5 minutes.
  7. Gradually add the chicken broth.
  8. Return chicken to Magic Pot with liquid. Bring to a boil.
  9. Reduce heat to low and simmer covered for about 1 hour to 1 hour 15 minutes until chicken is cooked through.
  10. Add the veggies back in and stir. When veggies heated again and sauce has reduced.
  11. Serve in bowls with a bit of the sauce.
Recipe by Kaisy Daisy's Corner at