Cast Iron, Braised Chicken Thighs with Carrots, Potatoes and Thyme
8 skinless chicken thighs, fat trimmed
Kosher salt and freshly ground pepper to taste
2 Tbs. olive oil
1 sweet yellow onion, finely chopped
2 crushed garlic cloves
6 red potatoes, quartered
8 carrots, halved lengthwise and then cut into large chunks
2 Tablespoons flour
1 1/2 cups chicken stock
1/2 cup ELKI Tomato Bruschetta
1/3 cup dry vermouth or dry white wine
1 1/2 Tbs. minced fresh thyme
Season the chicken with salt and pepper and generously with paprika. In a heavy large cast iron skillet over medium-high heat, warm the oil. Add the chicken and cook until brown, about 3 minutes on each side. Transfer the chicken to a plate.
Add the onion to the frying pan and stir. Add the potato quarters and carrots. Sprinkle with salt and pepper and sauté until the vegetables are beginning to brown, about 5-6 minutes. Add the flour and mixing to coat the veggies. Gradually mix in the broth and vermouth into the skillet. Bring to a boil, stirring frequently. Return the chicken to the pan also adding ELKI tomato bruschetta and bring to a boil.
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. Add fresh thyme. Taste and adjust the seasoning. Serves 8.
Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.