Braised chicken, carrots & potatoes

The easy one pan dinner you’re going to want to make tonight.

small chicken thighs

2 tbsp

vegetable oil

medium yellow onion, finely diced

garlic cloves, minced

2 large

potatoes (or 1 bag mini), cut in 1 inch cubes

4 large

carrots, 1/2 inch slices

1 tbsp

AP flour, (or any kind of flour)

2 cups

chicken broth

1/2 cup

dry white wine

1 tsp

dried thyme

salt & pepper

Season the chicken thighs with salt and pepper, and sear in a large sautée pan warmed with the vegetable oil, about 2 minutes on each side, or until browned.
Transfer the chicken to a plate, and add the diced onion and garlic until translucent. Then add potatoes and carrots until lightly browned, about 5 minutes. Then sprinkle with salt, pepper and the flour, and mix.
With heat on medium high, add the wine and reduce for 1 minute, then add the chicken stock and thighs and bring to a boil.
Lower heat to a simmer and cover the pan. Simmer for about 30 minutes, occasionally stirring.
When ready, the sauce should be thickened to a gravy consistency, sprinkle dried thyme and serve.