Cast Iron Braised Chicken & Veggies with Fresh Thyme

Cast Iron, Braised Chicken Thighs with Carrots, Potatoes and Thyme

8 skinless chicken thighs, fat trimmed
Kosher salt and freshly ground pepper to taste
Sweet paprika
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.