I love Pinterest for meal planning, it's prefect for finding, organizing and storing recipes until I'm ready for them. I have a variety of boards set up, everything from things I've made, to things I want to make. Hence the name of my favorite board "my someday" this is where I put all the drool worthy items I plan to make "someday."Of course not everything on this board will actually get made but it's still my go to resource when planning a meal.
Braised Chicken Thighs with Carrots, Potatoes & Thyme from the William Sonoma website, was something I had pinned a few weeks back in anticipation of making "someday." What appealed to me most about this recipe was that it's an easy one pot meal, perfect for a weeknight dinner.
Braised Chicken Thighs with Carrots, Potatoes and Thyme
(adapted from William Sonoma)
1 1/2 lb. skinless, boneless chicken thighs, fat trimmed
Kosher salt and freshly ground pepper
2 Tbs. olive oil
1 lb. red-skinned potatoes, quartered
8 carrots, halved lengthwise and then cut into 1 1/2-inch pieces
1 Tbs. plus 1 tsp. flour
1 1/3 cups low-sodium chicken broth
1/3 cup dry vermouth or dry white wine
1 1/2 Tbs. minced fresh thyme
Season the chicken lightly with salt and pepper and then generously with 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 potato quarters and carrots. Sprinkle with salt and pepper and saute until the vegetables are beginning to brown, about 5 minutes. Add the flour mix and stir to coat. Gradually mix in the broth and vermouth. 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. Divide the chicken and vegetables among 4 warmed plates and serve right away.