One Pan Braised Chicken and Vegetables | Recipe Cart | Recipe Cart

Ingredients

• 10 ounces boneless, skinless chicken thighs or breasts, cut into 1" strips (I recommend thighs as they turn out more tender!)
• 3/4 teaspoon smoked paprika
• sea salt and freshly ground pepper to taste
• 1 small organic red onion, peeled and coarsely chopped (about 1 cup)
• 1 yukon gold potato (about 6 oz), peeled and cut into wedges (1/2" thick)
• 4 medium sized carrots, peeled and cut into 3" pieces, then cut pieces in half lengthwise
• 2-3 tablespoons olive oil
• 3 teaspoons flour (of your choice, gluten and grain free recommendations in blog post above)
• 2/3 cup white wine
• 1 1/4 cup chicken broth
• 1 teaspoon fresh thyme, leaves stripped from stems
• 1 tablespoon fresh parsley, chopped, for garnish