I love my Dutch oven and use it to make one pot meals during the winter.  Today, I wanted to make something simple, but hearty and this fit the bill.  I used boneless, skinless chicken thighs, however if you get the skin-on (and even bone-in), it will probably be even more flavorful, but a little bit higher in fat content.  You can sub chicken breasts if you wish, but they just don’t have the flavor that a chicken thigh has.

Be sure to cut your carrots and potatoes in about the same size, so they cook evenly.  I used gold potatoes, peeled and cut into chunks.  An enamel coated heavy cast iron dutch oven works best, but if you don’t have one, use a regular skillet and transfer it to a casserole (with a lid) or 9×13 dish to bake.  If you don’t have a lid, cover the dish with foil to seal in the moisture while it cooks.

Braised Chicken Thighs with Potatoes and Carrots

6-8 boneless chicken thighs (with or without skin)
2 tablespoons olive oil
salt and pepper
4 gold potatoes, peeled and cubed
4 carrots, peeled and cut
1 teaspoon thyme
1/4 teaspoon paprika
1/2 cup white wine
1 1/2 tablespoons gluten free all purpose flour blend (or regular flour)
2 cups chicken broth

Preheat oven to 400 degrees.  Heat the oil in a heavy enamel coated cast iron dutch oven over medium high heat.  Season the chicken liberally with salt and pepper.  Sear the chicken for 3-4 minutes each side, to develop a golden brown crust.  Remove from the pot to a plate and let rest.  Add the carrots and potatoes to the pot and toss in the oil.  Season with salt and pepper, thyme and paprika then sprinkle with the flour.  Toss to coat the vegetables in the flour and seasonings.  Add wine and allow to reduce, scraping up the brown bits from the bottom of the pot for about 30 seconds.  Add the chicken broth, then (using tongs) place the chicken thighs back into the pot and return to a boil.  Cover, remove from heat and place in a pre-heated 400 degree oven for 40 minutes.

If using bone-in thighs, you may need to increase the cooking time.