One Pan Braised Chicken and Vegetables

燉煮是一種先將食物炒或煎，然後加鍋蓋以較低的溫度慢燉。燉煮加入雞肉和大量蔬菜，這個食譜用快速燉，雞胸肉也變得嫩滑可口。

Ingredients 2 servings

• 300g skinless chicken breast or thighs
• 3/4 teaspoon smoked paprika
• sea salt and freshly ground pepper to taste
• 1 small red onion, peeled and coarsely chopped
• 10 pieces new potato, peeled and cut into wedges
• 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)
• 160ml white wine
• 300ml chicken broth
• 1 teaspoon fresh thyme, leaves stripped from stems
• 1 tablespoon fresh parsley, chopped, for garnish

Instructions

1. Sprinkle chicken with paprika, sea salt and pepper. Heat skillet on high heat for 60 seconds, when hot add 2 tablespoons olive oil. Allow 60 seconds for oil to heat.
2. Add chicken to pan, cooking 3 minutes each side or until golden brown but not cooked through. Remove and set on a plate.
3. While chicken cooks: Peel and cut onion, potato and carrots. Set aside.
4. Add onions and carrots to pan, cook for 2-3 minutes. Add potatoes. Sprinkle with sea salt and pepper. Cook, stirring frequently until veggies begin to soften. 
5. Scoot veggies to the side of pan, add flour to pan and stir for one minute, stirring frequently. Then add wine, broth and chicken. Stir, turn heat up and bring to a simmer. 
6. Once simmering, turn heat down, cover and cook for 10-12 more minutes, or until veggies are soft enough but still a little firm.
7. Turn off heat. Add thyme leaves to pan, replace lid and allow a few minutes for dish to “rest.”
8. Garnish with parsley, serve.