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Wednesday, February 7, 2018

RECIPE: Braised Chicken with Carrots, Potatoes, and Thyme

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


  • 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


Wash produce before use
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.
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.
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.
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.
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.
Transfer the chicken and vegetables to individual bowls, garnish with the parsley, and serve.

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