Chicken With Carrots and Potatoes
Simplicity sometimes makes things taste better, and this recipe is a great example, as the natural sweetness of carrots combines with savory flavors in a hearty, good-for-you dish.
Chicken with Carrots and Potatoes
Makes 6 servings
- 2 pounds skinless bone-in chicken thighs
- 1¾ cups thinly sliced onion
- 2 cups baby carrots
- 6 small round red potatoes (about 1 pound), cut into quarter-inch slices
- ½ cup chicken broth
- ½ cup dry white wine
- 1 tablespoon chopped fresh thyme
- 1 teaspoon minced garlic
- ¾ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 teaspoon paprika
- 1 teaspoon olive oil
- Cooking spray
- Optional: Chopped fresh thyme
- Place onion in a 6-quart slow cooker coated with cooking spray; top with carrots and potatoes.
- Pour broth, white wine, thyme (if using), garlic and a half teaspoon each of salt and pepper over vegetables. Cover and begin cooking.
- In a small bowl, combine paprika, remaining salt and pepper and then rub over chicken. Heat a large non-stick skillet over medium-high heat.
- Add oil to pan; swirl to coat, and then add chicken. Cook 3 minutes on each side or until browned. Chicken will continue to cook in the stew.
- Add browned chicken to the vegetables in the pot, cover and cook on low heat for 3½ hours or until chicken is done and vegetables are tender. Garnish with additional thyme, if desired.
Source: Lauren Cornay, RD, LN, a registered dietitian at Avera Heart Hospital. Get more insight on nutrition and health.