Braised Chicken Thighs with Carrots, Potatoes, and Thyme

Name: Braised Chicken Thighs with Carrots, Potatoes, and Thyme
Yield: Makes 4 Servings
Ingredients: Dry vermouth or dry white wine, ⅓ cup (3 fl oz/80 ml); Sweet paprika; Red onion, 1, finely chopped; Olive oil, 2 tablespoons; Kosher salt and freshly ground pepper; Skinless, boneless chicken thighs, 1½ lb (750 g), fat trimmed; Low-sodium, gluten-free chicken broth, 1⅓ cups (11 fl oz/330 ml); Fresh thyme, 1½ tablespoons minced; Gluten-free flour mix, 1 tablespoon plus 1 teaspoon (I like Cup4Cup); Red-skinned potatoes, 1 lb (500 g), about 2 inches (5 cm) in diameter, quartered; Carrots, 8, halved lengthwise and then cut into 1½-inch (4-cm) pieces

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Fresh herbs and sweet carrots update this old-fashioned skillet dinner. To retain its fragrance, add the thyme just before serving. Skillet Cornbread, with thyme instead of sage, is a natural accompaniment.

Ingredients

Skinless, boneless chicken thighs, 1½ lb (750 g), fat trimmed
Kosher salt and fres

Method

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 sauté until