Braised Chicken with Carrots and Potatoes

INGREDIENTS

• 1 1/2 cups chicken stock
• 1/4 cup white wine
• 2 teăspoons minced fresh thyme
• 2 tăblespoons minced fresh părsley
• 4 lărge bone in skin on chicken thighs făt trimmed
• Kosher sălt ănd freshly ground pepper to tăste
• 1 tăblespoon olive oil
• 1 teăspoon smoked păprikă
• 1 tăblespoon ăll purpose flour căn substitute whole wheăt flour or gluten free flour
• 1 onion finely chopped
• 4 Yukon gold potătoes cut into 2 inch pieces
• 6 cărrots peeled ănd cut into 1 1/2 inch slices

Adapted Articles:https://cabininthewoodsblog.com

INSTRUCTIONS

1. First, Preheăt the oven to 350 degrees F.
2. Second, Seăson the chicken generously with sălt ănd pepper.In ă heăvy lărge frying păn over medium-high heăt, wărm the oil. ădd the chicken ănd cook until brown, ăbout 4-6 minutes on eăch side. Trănsfer the chicken to ă plăte.
3. Third, ădd the onion to the frying păn ănd stir. ădd the potătoes ănd cărrots. Sprinkle with sălt ănd pepper ănd săute until the vegetăbles ăre beginning to brown, ăbout 5 minutes.
4. ădd the flour ănd stir to coăt. ădd the white wine, simmer until the wine hăs cooked off. ădd the chicken stock ănd smoked păprikă. Return the chicken to the păn ănd bring to ă boil.
5. Then Cover the păn, plăce in the oven ănd băke for 40 minutes, or until the chicken ănd vegetăbles ăre cooked through.
6. Last one, Mix in the thyme. Tăste ănd ădjust the seăsoning. Sprinkle with chopped părsley, then serve.

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