Braised Chicken Thighs with Carrots, Potatoes and Thyme

Braised Chicken Thighs with Carrots, Potatoes and Thyme is rated 4.7 out of 5 by 29.
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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
Braised Chicken with Swiss Chard in Emile Henry Dutch Oven

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).

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Rated 5 out of 5 by from Great Recipe, its become a family favorite This is a great recipe and is easy to make. Usually have all the ingredients around. I like to take this to people who are recovering from a hospital stay. Leftovers are great the next day. Fresh thyme is the magic ingredient.
Date published: 2024-01-21
Rated 5 out of 5 by from full of flavor Cooked this tonight and it was delicious. I cooked some bacon and browned the chicken and vegetables in the bacon grease and added the bacon back with the chicken. I did use Pinot Grigio and chicken stock and dried herbs (Herb de Provance). The dish was full of flavor. Absolute keeper
Date published: 2023-12-06
Rated 5 out of 5 by from Weeknight comfort This was delicious, I took some cues from other reviews and added mushrooms and increased the paprika. I also added a few cloves of minced garlic to the vegetables while sautéing. Before covering with the lid to simmer, I put in three whole sprigs of thyme - and took them out at the end. It was done in 25 minutes, as the recipe states. I did use fingerlings and made sure to cut them into small enough pieces, perhaps that was the problem for others not being done?
Date published: 2023-12-05
Rated 2 out of 5 by from Good idea bad plan for the revipe Needed to bake an extra hour to get the chicken done completely. Potatoes still hard after baking for half an hour extra. Save this for a night when eating an hour or more later is something you can handle.
Date published: 2023-02-06
Rated 5 out of 5 by from Delicious! I made this last night in my big 9.5 quart Le Creuset uset Dutch oven. I used 4 big skin-on bone-in thighs and added mushrooms. Otherwise it was as written. It was just right and I’ll definitely make again.
Date published: 2022-10-18
Rated 5 out of 5 by from Tried and true! I’ve made this recipe many times over the years and it is always a hit. I add some extra seasoning (parsley, garlic, whatever else sounds good at the moment). I like to throw in some mushrooms as well. I do think it can take a bit longer than the noted time for the veggies to soften up, but that’s all.
Date published: 2022-05-12
Rated 5 out of 5 by from Delicious I was worried it would be bland because of negative reviews. It definitely wasn't! I laid sprigs of thyme on top of the chicken while it cooked. Wonderful aroma in my kitchen! My family asked me to make this again. I used a dutch oven because I like to cook in a deeper dish to stir veggies without anything spilling out. I highly recommend making this.
Date published: 2022-02-07
Rated 5 out of 5 by from Scrumptious I made this tonight and hubby and I both loved it….not crazy about chicken thighs but they are the best in this recipe…..we had fresh Italian bread to slop up the juices it made……!!!
Date published: 2022-02-01
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