Braised Chicken Thighs with Carrots, Potatoes and Thyme
Fresh herbs and sweet carrots update this old-fashioned skillet dinner. To retain its fragrance, add the thyme just before serving.
- 1 1/2 lb. (750 g) boneless, skinless chicken thighs, fat trimmed
- Kosher salt and freshly ground pepper, to taste
- Sweet paprika, to taste
- 2 Tbs. olive oil
- 1 red onion, finely chopped
- 1 lb. (500 g) red-skinned potatoes, about 2 inches (5 cm) in
- 8 carrots, halved lengthwise and then cut into 1 1/2-inch (4-cm)
- 1 Tbs. plus 1 tsp. gluten-free flour mix
- 1 1/3 cups (11 fl. oz./330 ml) low-sodium, gluten-free chicken
- 1/3 cup (3 fl. oz./80 ml) dry vermouth or dry white wine
- 1 1/2 Tbs. minced fresh thyme
Season the chicken lightly with salt and pepper and then generously with paprika. In a large, heavy fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until browned, about 2 minutes per side. Transfer to a plate.
Add the onion to the pan and stir, then add the potatoes and carrots. Season with salt and pepper and sauté until the vegetables are beginning to brown, about 5 minutes. Add the flour mix and stir to coat. Gradually stir in the broth and vermouth and bring to a boil, stirring frequently. Return the chicken to the pan and bring to a boil.
Cover the pan, reduce the heat to medium-low, and simmer until the chicken and vegetables are cooked through, stirring and turning the chicken over occasionally, about 25 minutes. Stir in the thyme. Taste and adjust the seasoning with salt and pepper. Divide the chicken and vegetables among 4 warmed plates and serve immediately. Serves 4.
Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).