I’ve decided that my favorite kitchen item is my new 12-inch Cast Iron Skillet that my husband, David, gave me for Christmas. It’s huge! I also have a 10-inch skillet, but my 12-inch seems a whole lot bigger than 2 more inches. I can cook a lot of chicken in it with ease! Tonight’s dinner is the perfect example.
Braised Chicken Thighs with Carrots and Mushrooms is delicious (and easy)! In my giant skillet, I was able to prepare 7 boneless skinless chicken thighs plus 8 carrots and half a pound of mushrooms — all at once! ..Oh the satisfaction!
Braising meat involves browning it in a pan and then stewing it slowly in a closed container. The braising liquid for this meal is a combination of low-sodium chicken broth and dry white wine. The wine is important, in my opinion, because it adds a bright flavor that pairs amazingly with chicken, carrots, and mushrooms.
I chose to use boneless skinless chicken thighs tonight, but chicken thighs with bone and skin would be just fine. I just find that boneless skinless chicken is much easier for my 3-year-old daughter, Holly, to eat.
To make this, you simply season the chicken with salt, pepper, and paprika. Brown the chicken in your pan in 2 tablespoons of olive oil over medium-high heat for about 2 minutes per side. Then remove the chicken from the pan and set it aside on a plate.
Next, you’ll add the onion, carrots, mushrooms and 1-2 cloves of minced garlic to the pan and season with some salt and pepper.
Cook the vegetables for about 5 minutes, or until the vegetables just begin to brown. Then add 1 tablespoon + 1 teaspoon of Gluten-Free all purpose flour and stir it into the vegetables. At this point, slowly add the 1 1/3 cup of chicken broth and 1/3 cup of dry white wine, stirring constantly.
Bring your braising liquid to a boil, and return the chicken to the pan. Bring it to a boil again and reduce the heat to medium-low. Cover the pan and let this cook for about 25 minutes, or until chicken is cooked through and vegetables are tender.
Don’t have a lid to your cast iron skillet, like me? No problem. Use a baking sheet!
It may not be glamorous, but if it covers the entire top of your skillet, it’ll work!
While your chicken is cooking, cut 3 russet potatoes into medium-sized cubes and cover with water. Salt the water and add 2 smashed garlic cloves. Bring the water to a boil, and boil the potatoes until they’re fork-tender. Drain the water out.
To this, I add 2 tablespoons of dairy free butter and a splash of coconut milk, with salt and pepper to taste.
When your chicken is done, simply sprinkle 1 tablespoon of chopped fresh thyme leaves all over the chicken and vegetables.
To plate this delicious dinner, I always put the starch (mashed potatoes) on the bottom because it tends to get cold the fastest. Then I add the meat and vegetables, which keeps the potatoes warm, and a little bit of the pan sauce, which keeps everything moist.
- 7-8 boneless skinless chicken thighs, about 2 pounds
- Salt and Pepper
- 2 tablespoons olive oil
- 1 red onion, chopped
- 8 carrots, peeled and cut into 1 -2 inch pieces
- 1/2 pound mushrooms, sliced
- 1-2 cloves garlic, minced
- 1 tablespoon + 1 teaspoon of Gluten Free All Purpose Flour
- 1 1/3 cups low-sodium chicken broth
- 1/3 cup dry white wine
- 1-2 tablespoons chopped fresh thyme
Season the chicken with salt, pepper, and paprika. In a heavy large frying pan over medium-high heat, warm the oil. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Add the onion to the pan and stir. Add the carrots, mushrooms, and garlic. Sprinkle with salt and pepper and saute until the vegetables are beginning to brown, about 5 minutes. Add the gluten free flour and stir to coat. Gradually mix in the broth and wine. Bring to a boil, stirring frequently. Return the chicken to the pan 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. Mix in the thyme. Taste and adjust the seasoning. Recipe Adapted From..
Garlic Mashed Potatoes
- 3 medium russet potatoes, peeled and cubed
- 2 garlic cloves, peeled and smashed
- salt and pepper
- 2 tablespoons dairy free butter
- splash of coconut milk
Cut potatoes into medium-sized cubes and cover with water. Salt the water and add 2 smashed garlic cloves. Bring the water to a boil, and boil the potatoes until they’re fork-tender. Drain the water out.
Stir in butter and enough milk to get potatoes to the consistency you like, then season with salt and pepper to taste.
I hope your family enjoys this dinner as much as mine did!