Braised Chicken Thighs with Carrots, Potatoes, and Thyme

Entry updated on 13 Jan 2024 (original post date was Jan 2015).

I made this on a weeknight where I wanted something that wouldn't be too time consuming. I had made it before and thought it would be a great dish to kick off the blog with! 9 years later, now I have my own YouTube channel :D My goal for 2024 (and after) is to cook lots of these older blogged recipes and update the entries.

Link to my YouTube "making of the recipe" video: https://youtu.be/74yBW6Zj8Yw

Original recipe credit: http://www.williams-sonoma.com/recipe/braised-chicken-thighs-carrots.html

Recipe below contains my modifications.

Ingredients:

1 1/2 lb boneless, skinless chicken thighs, fat trimmed off
Kosher salt
coarse ground pepper
paprika
2 T. olive oil
1 red onion, chopped (I used food processor)
1 lb. small/baby red potatoes, quartered
6 medium carrots, peeled and cut in 1 to 1 1/2" chunks
1 T. plus 1 tsp. all-purpose flour
1 1/3 c. reduced sodium chicken broth
1/3 c. dry white wine (for this recipe, preference is Vouvray)
1 1/2 T. minced fresh thyme

Directions:

1. In a large, heavy skillet, heat olive oil over med-high heat. Season the chicken thighs all over with Kosher salt, pepper, and paprika. Brown thighs in the olive oil for 2-3 minutes per side. Transfer to a plate.

2. Add the chopped red onion to the pan, stir to coat in the oil.

3. Add the carrots and potatoes, stir to coat in the oil. Let cook, stirring occasionally, until starting to brown (around 5 min.)

4. Sprinkle the flour atop the veggies and stir to coat, then carefully add the chicken broth and wine to the pan. Return chicken to pan. Bring liquid to boil (if it not already).

5. Cover pan, lower heat to med-low, and let braise for 25 min.

6. Stir in the thyme and let cook for 2-3 more minutes.

7. Remove from heat, serve, and enjoy!