Braised Chicken Thighs with Carrots, Potatoes, and Thyme


Preparation info

  • Makes


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Appears in

Weeknight Gluten Free

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.


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


  1. 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