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
Ingredients
0 servings
750gboneless skinless chicken thighs
fat trimmed
kosher salt
pepper
freshly ground, to taste
sweet paprika
to taste
2 Tbsolive oil
1red onion
finely chopped
500gred-skinned potatoes
about 2 inches, 5 cm, in diameter, quartered
8carrots
halved lengthwise and then cut into 1 1/2-inch, 4 cm pieces
1 Tbsgluten-free flour mix
330mllow-sodium chicken broth
gluten-free
⅓ cupdry vermouth
or dry white wine
1 ½ Tbsfresh thyme
minced
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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