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Braised chicken with carrots, potatoes, and thyme

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams Sonoma

Braised chicken with carrots, potatoes, and thyme

Diabetes-Friendly, Mediterranean, Gluten-Free, Soy-Free

2 Servings, 430 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 pot.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 7 ounces organic Yukon Gold or other waxy potatoes
  • 3 or 4 organic carrots (about 10 ounces total)
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ½ teaspoon sweet smoked paprika
  • 2 teaspoons Cup4Cup gluten-free flour
  • 1 cup chicken broth
  • 4 sprigs organic fresh thyme
  • 4 or 5 sprigs organic 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

Calories: 430, Protein: 34g (68% DV), Fiber: 6g (24% DV), Total Fat: 13g (20% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g, Saturated Fat: 2g (10% DV), Cholesterol: 115mg (38% DV), Sodium: 510mg (21% DV), Carbohydrates: 47g (16% DV), Total Sugars: 11g, Added Sugars: (broth contains 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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • 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 the ends; cut the carrots in half lengthwise, then crosswise on the diagonal into 1½-inch lengths.

2

Prep and brown the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-wide strips; season with salt, pepper and the paprika.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring once or twice, until lightly browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate. Add more oil between batches if needed. 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 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 or vermouth (from your pantry) 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]. Save any remaining thyme for another use.
  • 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.

Serve

Transfer the chicken and vegetables to individual bowls, garnish with the parsley, and serve.

Kids Can!

  • Measure the onion.
  • Scrub the potatoes and carrots.
  • Strip the thyme and parsley leaves.
  • Garnish with the parsley.

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