One Pot Braised Chicken Thighs with Carrots and Potatoes

By cindyandmojo

This recipe for one pot braised chicken thighs with carrots and potatoes combines seared chicken and tender vegetables in a single dish that makes for an easy and healthy dinner. Adapted from the Williams Sonoma blog.

Ingredients

• 4 large bone in skin on chicken thighs fat trimmed
• Kosher salt and freshly ground pepper
• 1 tablespoon olive oil
• 1 red onion finely chopped
• 5 yukon gold potatoes cut into 2 inch pieces
• 6 carrots peeled and cut into 2 inch pieces
• 1 teaspoon smoked paprika
• 1 tablespoon all purpose flour can substitute whole wheat flour or gluten free flour
• 1 1/2 cups chicken stock
• 1/4 cup white wine
• 2 teaspoons minced fresh thyme

Details

Servings 4
Preparation time 15mins
Cooking time 55mins
Adapted from dinneratthezoo.com

Preparation

Step 1

Instructions
Preheat the oven to 350.
Season the chicken generously with salt and pepper.
In a heavy large frying pan over medium-high heat, warm the oil. Add the chicken and cook until brown, about 4-6 minutes on each side. Transfer the chicken to a plate.
Add the onion to the frying pan and stir. Add the potatoes and carrots. Sprinkle with salt and pepper and saute until the vegetables are beginning to brown, about 5 minutes.
Add the flour and stir to coat. Add the white wine, simmer until the wine has cooked off. Add the chicken stock and smoked paprika. Return the chicken to the pan and bring to a boil.
Cover the pan, place in the oven and bake for 40 minutes, or until the chicken and vegetables are cooked through. Mix in the thyme. Taste and adjust the seasoning.