We spent this week cozied up in our little cabin in Sundance, Utah. The snow was halfway up the house and the temperatures hovered right around 20 degrees. These circumstances call for for some healthy comfort food, for sure, and what’s more comforting than One Pan Braised Chicken and Vegetables?
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Let’s Talk About Braising…
Braising is a cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot or pan at a lower temperature while simmering in liquid. Braising gives you the best of both worlds, beautifully browned meat and veggies that are also tender and flavorful from being simmered in broth and wine which forms a beautiful sauce!
Making This Recipe Gluten or Grain Free:
This recipe does call for 2 teaspoons flour. To make this recipe gluten free, use your favorite gluten free flour. I recommend Jovial Gluten Free Pastry Flour for GF cooking. To make this recipe grain free, I use cassava flour. It works very well!
Fancier Than Your Usual Meat and Potato Meal…
I love the idea of serving this elegant meat and potato meal for colder weather dinner parties. Just keep in mind that when it comes to braising you shouldn’t go “too big”. Instead of doubling or tripling this recipe and cooking in a really large pan, I like to make 2-3 recipes at the same time but in 2-3 separate pans. It just seems to work out better, at least for me. 
The Recipe: One Pan Braised Chicken and Vegetables
Tips and what you need: I make this braised chicken in a 12″ cast iron skillet with lid, but you can also use a Dutch oven. As always you need a good knife. To make this recipe gluten free, I recommend Jovial Gluten Free Pastry Flour.. To make this recipe grain free, I use cassava flour.
Made in one pan, this rich, savory dinner takes about 30 minutes to make! To make this recipe gluten free, use your favorite gluten free flour. To make grain free use cassava flour. Note: my husband loves cauliflower, so on occasion I will steam some and toss it in (as pictured) this is optional but I didn't include it in the recipe.
- 10 ounces boneless, skinless chicken thighs or breasts, cut into three strips
- sea salt and freshly ground pepper to taste
- 3/4 teaspoon smoked paprika
- 2-3 tablespoons olive oil
- 1 organic yellow or white onion, peeled and coarsely chopped
- 6 ounces yukon gold potatoes, peeled and cut into wedges (1/2 thick)
- 6 medium sized carrots, peeled and cut into 3" pieces
- 3 teaspoons flour (of your choice, recommendations in blog post above)
- 2/3 cup white wine
- 1 1/4 cup chicken broth
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped, for garnish
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Sprinkle chicken strips generously with paprika, sea salt and pepper. Heat skillet on high heat for 60 seconds, when hot add 2-3 tablespoons olive oil (enough to coat bottom of pan) Allow oil 30 seconds to heat.
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Add chicken strips to pan, cooking 4 minutes a side or until golden brown but not cooked through. While chicken cooks, prep vegetables:
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Peel and cut onion, potatoes and carrots. When chicken is golden but not cooked through, set on a plate and set aside.
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If needed add more oil to pan, turn heat to medium, add onions and cook for 2-3 minutes. Add potatoes and carrots. Sprinkle with sea salt and pepper. Cook, stirring frequently for 10-12 minutes, until veggies begin to soften and edges turn golden.
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Add flour and stir for one minute. Then add wine, broth and chicken. Turn heat up and bring to a simmer.
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Once simmering, turn heat down (low but still simmering), cover and cook for 10-12 more minutes, or until chicken is cooked through and veggies are soft enough to easily poke with a fork but still a little firm. While chicken is cooking, prepare thyme and parsley.
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Add thyme to pan a few minutes before chicken is done.
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remove from heat, garnish with parsley, serve.
xo
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