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By sue

Braised Chicken Thighs with Carrots, Potatoes and Thyme

Updated at: Thu, 17 Aug 2023 04:47:43 GMT

Nutrition balance score

Great
Glycemic Index
50
Low

Nutrition per serving

Calories1884.3 kcal (94%)
Total Fat64.8 g (93%)
Carbs135.2 g (52%)
Sugars39.2 g (44%)
Protein168.5 g (337%)
Sodium1968.4 mg (98%)
Fiber23.7 g (85%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Season the chicken lightly with salt and pepper and then generously with paprika. In a large, heavy fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until browned, about 2 minutes per side. Transfer to a plate.
Step 2
Add the onion to the pan and stir, then add the potatoes and carrots. Season with salt and pepper and sauté until the vegetables are beginning to brown, about 5 minutes. Add the flour mix and stir to coat. Gradually stir in the broth and vermouth and bring to a boil, stirring frequently. Return the chicken to the pan and bring to a boil.
Step 3
Cover the pan, reduce the heat to medium-low, and simmer until the chicken and vegetables are cooked through, stirring and turning the chicken over occasionally, about 25 minutes. Stir in the thyme. Taste and adjust the seasoning with salt and pepper. Divide the chicken and vegetables among 4 warmed plates and serve immediately. Serves 4.

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