Ingredients

The following ingredients have 4 Servings
  • 4 bone in, skin on chicken thighs, trimmed of excess fat
  • Kosher salt and black pepper to taste (See Tip 1)
  • 1 Tablespoon olive oil
  • 1 cup finely chopped onion (1 medium)
  • 3 cups (12-ounces) Honey Gold baby potatoes, quartered (See Tip 2)
  • 2 1/2 cups (12-ounces) baby carrots (See Tip 3)
  • 1 Tablespoon all-purpose flour
  • 1 teaspoon paprika (See Tip 4)
  • 1/4 teaspoon dried thyme
  • 1/4 cup (2-ounces) white wine (See Tip 5)
  • 1 1/2 cups (12-ounces) chicken broth (See Tip 6)
  • Fresh minced parsley or chives for garnish (optional)

Instruction

  • Preheat oven to 350°F.
  • Season both sides of chicken thighs with salt and pepper. (See Tip 1)
  • Heat 1 Tablespoon of olive oil in a Dutch oven over medium-high heat. Add the chicken thighs, skin side down. Cook until golden brown, 5 to 6 minutes. Turn and cook the other side until golden brown, another 5 to 6 minutes. Remove the chicken thighs from the Dutch oven.
  • Add the onion to the Dutch oven; stir, scraping up bits from the bottom of the pan. Add the potatoes, carrots, salt and pepper; stir to combine. Cook for about 5 minutes. (See Tip 1)
  • Add the flour, paprika and dried thyme. Stir to combine. Add the wine; stir and cook until the wine has evaporated, about one minute.
  • Add the chicken broth; stir to combine. Bring to a boil; the browned chicken, skin side up on top of the vegetables. Cover and bake in a preheated 350°F oven for 40 minutes or until the potatoes and carrots are done.
  • If desired, garnish with minced parsley or chives. Serve.
  • Yield: 4 servings (See Tip 7)