Braised Chicken Thighs with Carrots, Potatoes and Thyme

Cook, Mains, Recipes, Weeknight Dinner

Braised Chicken Thighs with Carrots, Potatoes and Thyme

Fresh herbs and sweet carrots update this old-fashioned skillet dinner. Serve with a side of homemade cornbread for a meal that feels homey and special — perfect for fall.

 

Braised Chicken Thighs with Carrots, Potatoes and Thyme

 

1 1/2 lb. (750 g.) skinless, boneless chicken thighs, fat trimmed

Kosher salt and freshly ground pepper

Sweet paprika

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. flour (or gluten-free flour mix, for a gluten-free meal)

1 1/3 cups (11 fl. oz./330 ml.) low-sodium chicken broth

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 heavy large frying pan over medium-high heat, warm the oil. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Add the onion to the frying pan and stir. Add the potato quarters and carrots. Sprinkle with salt and pepper and saute until the vegetables are beginning to brown, about 5 minutes. Add the flour mix and stir to coat. Gradually mix in the broth and vermouth. 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. Mix in the thyme. Taste and adjust the seasoning. Divide the chicken and vegetables among 4 warmed plates and serve right away. Serves 4.

 

Williams-Sonoma Weeknight Gluten-Free CookbookFind more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.

15 comments about “Braised Chicken Thighs with Carrots, Potatoes and Thyme

  1. Braised chicken thighs with carrots, potatoes and thyme | I love to cook, and he loves to eat

  2. Noelle Henkel

    I added two fennel bulbs to the recipe and replaced the sweet paprika with minced garlic. Delicious!!!

    Reply
  3. Chicken and Vegetables, chicken with potato and peas and a creamy sauce

  4. Kathie

    Made this because I had all the ingredients on hand. Now my husband says I can make it every week, he thought it was that good. Great recipe!

    Reply
  5. Falsa Kishka - Belly Joy

  6. Sheryl

    Very good recipe! Used boneless skinless chicken breasts – doubled the liquid for more gravy. Note*= If you use regular size potatoes cut them very small – only cut them in quarters and the chicken was done before the potatoes.

    Reply
  7. Leesa

    YUMMM…mouth happy recipe !! My house is fragrant with herbs and the juiciness of the succulent chicken thighs! This will be done in my house at least once a month..Sunday dinner chicken!! Only substitute was white wine instead of vermouth added mushrooms :-)

    Reply
  8. Tina

    Delicious and easy to make with a complex flavor that everyone in my family loved. I added button mushrooms sliced in half and replaced the vermouth with white wine. I served over angel hair pasta and everyone’s plates were licked clean! I will definitely be adding this into my regular recipe box! Thanks!

    Reply

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