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.
Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.
24 comments
dinner
looks yummy
wonderful meal.. chicken melted in your mouth
This was delicious! A perfect fall dinner that my family loved.
[…] Braised chicken thighs with carrots, potatoes and thyme is an easy, one pan, cook-it-after-work kind of dish. […]
This was delicious and a big hit with the family.
I added two fennel bulbs to the recipe and replaced the sweet paprika with minced garlic. Delicious!!!
I think it needs a little something else too. The broth and the veggies were great but the chicken to me was very bland. Garlic was my first thought too and I love the fennel suggestion. Overall a great recipe to work with though.
[…] Braised Chicken Thighs with Carrots, Potatoes and Thyme (williams-sonoma.com) […]
I’m making this rite now the smell is filling my whole house 🙂
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!
[…] Braised Chicken Thighs with Carrots, Potatoes and Thyme […]
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.
This dish was excellent! I will be making this again!
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 🙂
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!
I made this for dinner tonight and it was a huge hit! It’s a great Sunday evening dinner! I will definitely make it again!
[…] Get the recipe for Braised Chicken Thighs with Carrots, Potatoes and Thyme. […]
[…] 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. Recipe Adapted From.. […]
[…] Braised Chicken Thighs with Carrots, Potatoes, and Thyme from Williams Sonoma. […]
[…] Braised Chicken Thighs with Carrots, Potatoes, and Thyme from Williams Sonoma. […]
Nice recipe and all, and I will try it. But it prints a picture on a separate page from the heading, and then prints every comment. That’s four pages, for a one page recipe.
You’ve got some good stuff here. But it could be better. And it’s not the recipes at fault.
Do you have the nutrition information for this dish? Trying to track that stuff, thanks!
I skipped the paprika and added a few whole cloves of garlic. This was delicious and simple to make! Thank you.