Braised Chicken Medley
The key to the rich flavors in this dish is to sear the chicken before simmering in the sauce. Be sure to use a large skillet, heat it well and pat the meat as dry as possible before cooking.
1 red onion, peeled and coarsely chopped
1/2 pound red potatoes, scrubbed and cut into quarters
3/4 pound carrots, cut in half lengthwise and then into 1 1/2 inch pieces
10 ounces boneless skinless chicken thigh pieces
1/2 teaspoon sweet smoked paprika
2 teaspoons gluten-free flour
1 cup chicken broth
Fresh flat-leaf parsley (used for garnish)
Celtic Sea Salt
Fresh ground black pepper
Dry white wine or vermouth
Place the chicken thigh pieces on a paper towel and pat dry. Transfer to a plate and season generously with salt, pepper and the paprika.
In a large sauce pot over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the chicken pieces and cook, stirring once or twice, until browned but not yet cooked through, approximately 3-5 minutes. Transfer chicken to a clean plate; do not wipe out the pot.
Using the same pot, if dry, add 1-2 teaspoons olive oil and warm over medium-high heat until hot but not smoking. Stir in the onion and cook until beginning to soften, 1-2 minutes. Add the potatoes and carrots, season with salt and pepper, and cook, stirring occasionally, until the vegetables begin to brown, approximately 5-6 minutes. Stir in the flour and cook for 1 minute. Gradually stir in the chicken broth and 1/2 cup wine or vermouth and bring to a boil, scraping up any browned bits from the bottom of the pot.
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, 12-15 minutes.
While the stew simmers, strip 10-15 thyme leaves from the stems. If using parsley as a garnish, remove the leaves and coarsely chop; set aside.
Remove the pot from the heat, stir in the thyme and season to taste with salt and pepper. Transfer to individual bowls, garnish with parsley and enjoy!
Recipe Credit: www.sunbasket.com