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.
Sprinkle chicken strips generously with paprika, sea salt and pepper. Heat 10-12" skillet on high heat for 60 seconds, when hot add 2 tablespoons olive oil (enough to coat bottom of pan) Allow 60 seconds for oil to heat.
Add chicken strips to pan, turn heat to medium/high, cooking 3 minutes each side or until golden brown but not cooked through. Remove from pan, set on a plate
While chicken cooks: Peel and cut onion, potato and carrots. Set aside.
Add onions and carrots to pan, cook for 2-3 minutes. Add potato wedges. Sprinkle with sea salt and pepper. Cook, stirring frequently for 10 minutes, until veggies begin to soften and edges turn slightly golden.
Scoot veggies to the side of pan, add flour to pan and stir for one minute, stirring frequently. Then add wine, broth and chicken. Stir, turn heat up and bring to a simmer.
Once simmering, turn heat down (lower, but still simmering), cover and cook for 10-12 more minutes, or until veggies are soft enough to poke with a fork but still a little firm. While chicken and veggies cook, prepare thyme and parsley.
Turn off heat. Add thyme leaves to pan, replace lid and allow a few minutes for dish to "rest."
Garnish with parsley, serve. Make sure to spoon that delicious sauce over the top!