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 bookΒ Weeknight Gluten Free, by Kristine Kidd.
30 comments
Loved this dish! Added spinach in last 10 minutes…a complete meal.
[…] Braised Chicken Thighs with Carrots, Potatoes, and Thyme ( Williams Sonoma) […]
[…] Chicken Thighs & Root Vegetables […]
[…] Braised Chicken Thighs with Carrots, Potatoes and Thyme […]
Easy and delicious comfort food. Nice meal for a chilly night.
[…] Free Recipe […]
I skipped the paprika and added a few whole cloves of garlic. This was delicious and simple to make! Thank you.
Do you have the nutrition information for this dish? Trying to track that stuff, thanks!
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.
[…] Braised Chicken Thighs with Carrots, Potatoes, and Thyme from Williams Sonoma. […]
[…] Braised Chicken Thighs with Carrots, Potatoes, and Thyme from Williams Sonoma. […]
[…] 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.Β Recipe Adapted From.. […]
[…] Get the recipe for Braised Chicken Thighs with Carrots, Potatoes and Thyme. […]
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!
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!
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 π
This dish was excellent! I will be making this again!
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.
[…] Braised Chicken Thighs with Carrots, Potatoes and Thyme […]
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!
I’m making this rite now the smell is filling my whole house π
[…] Braised Chicken Thighs with Carrots, Potatoes and Thyme (williams-sonoma.com) […]
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.
This was delicious and a big hit with the family.
[…] Braised chicken thighs with carrots, potatoes and thyme Β is an easy, one pan, cook-it-after-work kind of dish. […]
This was delicious! A perfect fall dinner that my family loved.
wonderful meal.. chicken melted in your mouth
looks yummy
dinner