Chicken with 4 flavors and carrot flan
- Energy Kcal 487
- Carbohydrates g 16
- of which sugars g 10.3
- Protein g 37
- Fats g 27.7
- of which saturated fat g 12.3
- Fiber g 2.1
- Cholesterol mg 417
- Sodium mg 746
- Difficulty: Average
- Prep time: 30 min
- Cook time: 60 min
- Serving: 4
- Cost: Average
PRESENTATION
Golden, tender chicken brings families together—especially when it’s a braised chicken meal packed with flavors everyone can recognize. Cozy evenings work really well with this type of dish because you get layers of rich taste and satisfying chicken recipes that actually feel like something special. Each plate offers that creamy carrot flan right next to the main event, giving you a smooth, almost soft contrast that makes meals a little more FUN. Home cooks enjoy the depth a good Greek yogurt marinade brings since it adds warm, balanced spice and a citrus edge—just enough to taste but never overwhelming—so you get complex flavor using ingredients families already like. The natural savory side dish beside that flavorful chicken looks nice on the plate and brings a great hint of sweetness, often making regular dinners feel a bit like a treat. That’s a big part of why more home cooks look for these true comfort foods in their favorite chicken recipes. It’s the comfort and RELIABILITY (no one goes hungry!) that busy families know they can trust, whether it’s a simple weeknight sit-down or a slightly fancier dinner, all while keeping food on the table delicious and familiar.
Big advantage? Versatility shows up every single time with this braised chicken combo—no need to overthink what goes with it since everything comes together naturally. Families can swap extra savory side dish options like green salad, roasted veggies, or even just warm bread, and everything seems to FIT. Easy to carry to a potluck, this meal works for casual friend gatherings, holidays, or even a cozy stay-at-home kind of day, and it always brings the same reliable flavor and homey feeling. Serving alongside carrot flan with a little twist (maybe switch up a spice or add some bright herbs), you can keep everyone happy—even the picky ones. Packed with both comfort and nutrition, chicken recipes like this offer dependable go-to choices, since the whole setup brings together that creamy texture and tender chicken for a meal people look forward to again and again. Pretty simple: good flavor, nice variety, and practical for families means you’ll want this highly versatile meal in the rotation all year.
INGREDIENTS
- Ingredients for the chicken
- Chicken legs 4
- Carrots 1
- Onions 1
- Leeks 1
- Celery 1 rib
- Blond beer 11.2 oz (330 ml)
- Butter 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
- For 4 carrot flans:
- Carrots 2.3 cups (300 g)
- Whole milk 1 cup (250 ml)
- Butter 1.8 tbsp (25 g)
- Type 00 flour ¼ cup (30 g)
- Eggs 2 - whole
- Star anise 2
- Fine salt to taste
- Black pepper to taste
- Egg yolks 2
How to prepare Chicken with 4 flavors and carrot flan
To prepare the chicken with 4 flavors, start with the preparation of the chicken: separate the drumsticks from the thighs, remove the femur from the thighs, and tie them with kitchen string as if they were roulades (alternatively, you can use 8 drumsticks). Wash the onion, celery, leek, and carrot and cut them into julienne strips, then place them in a large pan with the melted butter and let them brown well. Then place the 4 drumsticks and 4 thighs in the pan,
brown them on both sides and drizzle everything with the beer, then salt and pepper. Once the beer has evaporated, remove from the heat and continue cooking in the oven at 320°F for one hour.
Then prepare the carrot flan: peel the carrots and steam them, then blend and strain to remove excess liquid 5. In a saucepan, bring the milk to a boil with the star anise and in another saucepan melt the butter and add the flour. Incorporate the milk you have strained 6 into this mixture, stirring constantly with a whisk: you will thus obtain a fairly thick béchamel sauce that you will saltBéchamel sauce.
Mix the carrot puree with the béchamel sauce 7, then also incorporate the whole eggs and the two yolks and blend everything. Butter and flour 4 molds 8, pour the mixture into them 9 and bake in the oven at 320°F for 60 minutes. Finally, serve the dish by placing the chicken on a bed of vegetables, sprinkle with the cooking juices, and serve accompanied by the carrot flan.