Williams Sonoma

Braised chicken with carrots, potatoes, and thyme

Gluten Free, Dairy Free, Soy Free, Low Calorie

2 Servings, 520 Calories/Serving

20 – 30 Minutes

A collaboration between the Williams-Sonoma Test Kitchen and Sun Basket, this one-pot meal comes together in about 30 minutes, but has the hearty flavor of an all-day braise. The key is to sear the chicken before simmering it in the sauce. Known to food scientists as the Maillard reaction, this browning step enriches the meat and sauce. But won’t happen if the chicken is still wet from the packaging, if the pan is too cold, or the meat gets overcrowded. So use your largest skillet, heat it well, and be sure to pat the meat as dry as you can before cooking.

Ingredients

  • 1 red onion
  • ½ pound red potatoes
  • ¾ pound carrots
  • 10 ounces boneless skinless chicken thigh pieces
  • ½ teaspoon sweet smoked paprika
  • 2 teaspoons Cup4Cup gluten-free flour
  • 1 cup chicken broth
  • Fresh thyme
  • Fresh flat-leaf parsley

Instructions

1

Prep the vegetables

  • Peel and coarsely chop the red onion.
  • Scrub the potatoes; cut in half lengthwise, then cut each half into quarters.
  • Scrub or peel the carrots and trim off the ends; cut in half lengthwise, then on the diagonal into 1½-inch pieces.

2

Sear the chicken

  • Cut off a small corner of the chicken packaging and drain off any excess liquid. Transfer to a plate and 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 oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate; do not wipe out the pot.

3

Start cooking the vegetables

In the same pot used for the chicken, if dry, add 1 to 2 teaspoons oil and warm over medium-high heat until hot but not smoking. Stir in the onion and cook until beginning to soften, 1 to 2 minutes. Add the potatoes and carrots, season with salt and pepper, and cook, stirring occasionally, until the vegetables begin to brown, 5 to 6 minutes. Stir in the flour and cook for 1 minute. Gradually stir in the chicken broth and ½ cup 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 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.
While the stew simmers, prepare the herbs.

5

Prep the herbs; finish the stew

  • Strip the thyme leaves from the stems.
  • Strip the parsley leaves from the stems; coarsely chop the leaves and set aside 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.


Nutrition per serving: Calories: 520, Protein: 33 g, Total Fat: 19 g, Monounsaturated Fat: 9.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 4 g, Cholesterol: 95 mg, Carbohydrates: 57 g, Fiber: 11 g, Added Sugar (chicken broth contains trace amounts of organic cane sugar): 0 g, Sodium: 490 mg

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