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one pot braised boneless chicken thighs with potatoes and carrots
Cliff

Braised Chicken Thighs with Carrots, Potatoes and Thyme

Easy one pot meal that is ready before you know it and perfect for a cold Fall night.
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Prep Time 5 minutes
Cook Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1.5 pounds boneless chicken thighs
  • salt and pepper, to taste
  • 2 Tbs olive oil
  • 1 onion chopped
  • 1 pound potatoes cut into 2" chunks
  • 8 carrots cut into 1½" pieces
  • 1 Tbs flour
  • 1⅓ cups chicken broth
  • 1/3 cup dry white wine
  • ½ tsp Thyme, dried
  • 1/2 tsp garlic powder

Equipment

  • Dutch Oven

Method
 

  1. Season chicken with salt and pepper
  2. Add the oil to the dutch oven and heat over medium-high heat
  3. Brown the chicken about 2 minutes a side and then remove to a plate
  4. Add the onion, potatoes and carrots to the pan and cook ~5 minutes until they brown slightly
  5. Add the flour and toss to coat the vegetables
  6. Slowly incorporate the broth, white wine, garlic and thyme, stirring, and let come to a boil
  7. Return the chicken to the pan, stir, cover and reduce the heat to medium-low. Cook about 25 minutes, stirring occasionally
  8. Taste and adjust the seasoning to your liking and serve.