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Braised chicken with carrots, potatoes, and thyme
Williams Sonoma

Braised chicken with carrots, potatoes, and thyme

Gluten-Free, Soy-Free

2 Servings, 450 Calories/Serving

20 – 35 Minutes

Comfort food at its finest, this gluten-free chicken supper tastes like it’s been cooking all day, but comes together in just about half an hour and in just one pan.

In your bag

  • 1 red onion
  • 7 ounces new potatoes
  • 3 or 4 carrots (about 10 ounces total)
  • 10 ounces boneless skinless chicken thigh pieces
  • ½ teaspoon sweet smoked paprika
  • 2 teaspoons Cup4Cup gluten-free flour
  • 1 cup chicken broth
  • 1 or 2 sprigs fresh thyme
  • 3 or 4 sprigs fresh flat-leaf parsley

Ingredient IQ

If you’re tempted to peel the potatoes, remember what you’ll be taking away: Along with flavor, many nutrients are contained in that thin outer layer. Potato skins hold more fiber and iron than the flesh does, not to mention protein, potassium, and magnesium. So consider putting down the peeler and scrubbing the spuds instead. You’ll save time, too.

Nutrition per serving

Instructions

1

Prep the vegetables

  • Peel and coarsely chop the onion.
  • Scrub or peel the potatoes; cut the potatoes in half lengthwise, 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

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 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. 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 the thyme leaves from the stems.
  • 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.

Kids Can!

  • Scrub the potatoes.
  • Scrub the carrots.
  • Strip the parsley and thyme leaves from the stems.

Calories: 450, Protein: 34g (68% DV), Fiber: 7g (28% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 1g, Saturated Fat: 2.5g (13% DV), Cholesterol: 115mg (38% DV), Sodium: 520mg (22% DV), Carbohydrates: 48g (16% DV), Total Sugars: 12g, Added Sugars: (Chicken broth contains trace amounts of cane sugar): 0g (0% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.