Braised Chicken Thighs with Carrots, Potatoes and Thyme

Braised Chicken Thighs with Carrots, Potatoes and Thyme is rated 4.8 out of 5 by 9.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 4

Fresh herbs and sweet carrots update this old-fashioned skillet dinner. To retain its fragrance, add the thyme just before serving. If you use a Staub Braise and Grill Pan, you can streamline the process by searing the chicken and sautéing the vegetables at the same time.

Ingredients:

  • 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
      diameter, quartered
  • 8 carrots, halved lengthwise and then cut into 1 1/2-inch (4-cm)
      pieces
  • 1 Tbs. plus 1 tsp. gluten-free flour mix
  • 1 1/3 cups (11 fl. oz./330 ml) low-sodium, gluten-free chicken
      broth
  • 1/3 cup (3 fl. oz./80 ml) dry vermouth or dry white wine
  • 1 1/2 Tbs. minced fresh thyme

Directions:

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).

Rated 4 out of 5 by from Needs a zing This was good but a bit bland. I added 4 cloves crushed garlic, red pepper and a jalapeño. Need more salt, pepper or some other kind of seasoning.
Date published: 2016-10-02
Rated 5 out of 5 by from Great flavor This was delicious . Me and my boyfriend loved it. The sauce is what makes this dish great and It gives great flavor to the vegetables .
Date published: 2016-08-24
Rated 5 out of 5 by from Amazing Flavor! This dish was a pleasant surprise from the ordinary dinner routine. I was amazed at how much flavor was in the final dish! The only thing I did wrong was to braise it too long where it cooked down most of the liquid. Other than that, the chicken thighs were so tender they fell apart. We made this last week for the first time and now we're making it again tonight.
Date published: 2016-02-24
Rated 5 out of 5 by from Try it, you'll like it This dish is not a show stopper, but it is absolutely delicious. I highly recommend it. Don't skimp on the thyme - it really makes this recipe.
Date published: 2015-11-17
Rated 5 out of 5 by from Very tasty! This recipe used chicken thighs which really offered a welcome change from boneless chicken breast recipes. The paprika gave a great flavor. We really liked it and I'd make it again.
Date published: 2015-11-08
Rated 5 out of 5 by from Easy and Delicious! This was an easy to prepare dinner that was extremely delicious. I found that I didn't have to cook the full 25 minutes, so just continue to watch your chicken so it doesn't get overdone.
Date published: 2014-12-09
Rated 5 out of 5 by from Very easy and tasty! This recipe is great not only because it's super tasty, but it's also very easy to prepare. Like another reviewer, I did not have gluten free flour mix or chicken broth, so just used regular and results were wonderful. Wine used was Woodbridge Chardonnay.
Date published: 2014-10-27
Rated 5 out of 5 by from delicious autumn recipe I found this recipe of Pinterest and Flip. My husband and I loved this recipe. We cooked it in the cast iron pan on the grill. We did NOT use gluten free anything! I would add a few garlic cloves the next time. We will definitely make this again. It is a nice recipe for the fall and carrot season.
Date published: 2014-09-03
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