Braised Chicken Thighs with Carrots, Potatoes and Thyme

williams-sonoma.com

Rochelle

1 ½ lb. (750 g) boneless, skinless chicken thighs, fat trimmed

Kosher salt and freshly ground pepper, to taste

Sweet paprika, to taste

2 Tbs. olive oil

1 red onion, finely chopped

1 lb. (500 g) red-skinned potatoes, about 2 inches (5 cm) in

diameter, quartered

8 carrots, halved lengthwise and then cut into 1 ½-inch (4-cm)

pieces

1 Tbs. plus 1 tsp. gluten-free flour mix

1 ⅓ cups (11 fl. oz./330 ml) low-sodium, gluten-free chicken

broth

⅓ cup (3 fl. oz./80 ml) dry vermouth or dry white wine

1 ½ Tbs. minced fresh thyme

Directions at williams-sonoma.com

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