Braised Chicken Thighs with Vegetables and Fresh Thyme

Dinner last night was pretty fantastic, if I do say so myself. I didn’t really have a plan since we did not have a Blue Apron delivery this week, so we’ve just been more or less winging it each night. Yesterday I was looking through my recipes after work and came across this one for Braised Chicken Thighs.

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I made this dish once before and remembered it being really tasty, so I thought I would try it again. The best part is, it was easy to prepare and chock full of fresh and flavorful ingredients! 

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Braised Chicken Thighs and Vegetables and Fresh Thyme

Servings: 4 | Prep Time: 10 minutes | Cook Time: 35 minutes

Ingredients

  • 1 1/2 lb. boneless, skinless chicken thighs, fat trimmed
  • Salt and Pepper
  • Paprika
  • 2 Tbsp. olive oil
  • 1 red onion, chopped finely
  • 1 lb. small red potatoes, about 2 inches in diameter, quartered
  • 8 carrots, halved lengthwise and cut into 1 1/2 inch pieces
  • 1 Tbsp. plus 1 tsp. flour
  • 1 1/3 cups reduced sodium chicken broth
  • 1/3 cup dry white wine
  • 1 1/2 Tbsp. minced fresh thyme

Directions

Season both sides of the chicken thighs with salt, pepper and paprika. In a large pan, warm the olive oil over medium high heat. Add the chicken and cook 2 minutes on each side, then transfer to a plate.

Add the onion, potatoes, and carrots to the pan you cooked the chicken, and stir. Season with salt and pepper and saute about 5 minutes, or until vegetables start to brown.

Add the flour to the pan of vegetables and stir to coat. Slowly mix in the chicken broth and white wine. Bring to a boil. Return the chicken to the pan and bring to a boil. Cover and reduce heat to simmer about 25 minutes, until chicken and vegetables are cooked through. Stir and flip the chicken occasionally.

Mix in fresh thyme and add salt and pepper, if desired.

Plate, serve, & enjoy!

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This dish will definitely be making it into my dinner rotation more often.

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How About You?

Have you made any favorite dinners lately?

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