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Wednesday, February 7, 2018

RECIPE: Braised Chicken with Carrots, Potatoes, and Thyme

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Braised Chicken
with Carrots, Potatoes and Thyme

Another one taken straight from Sun Basket - if you want to try this meal service out, give me a shout and I'll send you a discount code!

This one is also really simple and perfect for those cold nights.  Talk about some amazing comfort food - with NO GUILT!

 **Picture and recipe straight from SunBasket



 Ingredients:

  • 1 red onion
  • 7 ounces waxy potatoes (such as red or Yukon Gold)
  • 3 or 4 carrots (about 10 ounces total)
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • ½ teaspoon sweet smoked paprika
  • 2 teaspoons Cup4Cup gluten-free flour
  • 1 cup chicken broth
  • 4 sprigs fresh thyme
  • 3 or 4 sprigs fresh flat-leaf parsley

Steps:

Wash produce before use
1
Prep the vegetables
  • Peel and coarsely chop the onion.
  • Scrub or peel the potatoes; cut the potatoes in half lengthwise, then cut each half into ½-inch pieces.
  • Scrub or peel the carrots and trim off the ends; cut the carrots in half lengthwise, then crosswise on the diagonal into 1½-inch lengths.
2
Sear the chicken
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-wide pieces; season generously with salt, pepper, and the paprika.
In a large sauce pot over medium-high heat, warm 1 tablespoon (2 TBL) oil until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring once or twice, until browned but not yet cooked through, 3 to 5 minutes. Add more oil between batches if needed. Transfer to a plate to rest. Do not clean the pot.
3
Start cooking the vegetables
In the same pot used for the chicken, if dry, add 1 to 2 teaspoons (2 to 3 tsp) oil. Warm over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to soften, 1 to 3 minutes. Add the potatoes and carrots, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to brown, 5 to 6 minutes (6 to 8 min). Stir in the flour and cook until toasted, about 1 minute. Gradually stir in the chicken broth and ½ cup (1 cup) white wine, vermouth, or water and bring to a boil, scraping up any browned bits from the bottom of the pot.
4
Finish the chicken and vegetables
Return the chicken and any accumulated juices to the pot and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until the chicken is cooked through and the vegetables are tender, 12 to 15 minutes.
When the chicken and vegetables are almost done, prepare the herbs.
5
Prep the herbs; finish the dish
  • Strip enough thyme leaves from the stems to measure ½ teaspoon (1 tsp).
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
Remove the pot from the heat, stir in the thyme, and season to taste with salt and pepper.
6
Serve
Transfer the chicken and vegetables to individual bowls, garnish with the parsley, and serve.
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