Serves 4
55 min
Skillet Chicken and Vegetables
Recipe GLPRa95699fde6c715
A classic French-inspired one-pan meal of bone-in chicken thighs braised with tender potatoes, carrots, and pearl onions in a savory broth and white wine sauce. The chicken skin crisps beautifully while the vegetables absorb the flavorful cooking liquid. Perfect for a complete weeknight dinner served straight from the skillet.
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Ingredients
4 bone-in, skin-on chicken thighs
1 tablespoon paprika
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
3/4 pound small red-skinned potatoes, halved
8 pearl onions, peeled
2 large carrots, peeled and cut into 1-inch pieces
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
1/2 cup dry white wine
Fresh parsley, chopped
Directions
Pat the chicken thighs dry with paper towels. Season all sides generously with paprika, salt, and pepper.
Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once shimmering, carefully place the chicken thighs skin-side down in the pan.
Sauté the chicken without moving it for about 3 minutes, until the skin is golden and crisp. Flip and cook the other side for about 3 minutes until browned. Transfer the cooked chicken to a plate.
Add the halved potatoes, pearl onions, and carrot pieces to the same skillet. Stir constantly for about 2 minutes to lightly brown the vegetables.
Sprinkle the flour over the vegetables and stir well to coat all pieces evenly.
Gradually pour in the chicken broth and white wine while stirring constantly to prevent lumps from forming. Continue stirring frequently until the mixture comes to a boil.
Return the chicken thighs to the skillet along with any accumulated juices from the plate. Bring the liquid back to a boil.
Reduce the heat to medium-low, cover the skillet, and simmer gently for about 30 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh and the vegetables are tender.
Taste the braising liquid and adjust seasoning with additional salt and pepper as needed.
Transfer the skillet to the table or serve directly into bowls, garnishing generously with fresh chopped parsley.
