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Cast Iron, Braised Chicken Thighs with ELKI Tomato Bruschetta, Carrots, Potatoes and Thyme

Flour Pot Kitchen

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8 skinless chicken thighs, fat trimmed
Kosher salt and freshly ground pepper to taste
1 jar ELKI Tomato Bruschetta
Sweet paprika
2 Tbs. olive oil
1 sweet yellow onion, finely chopped
2 crushed garlic cloves
6 red potatoes, quartered
8 carrots, halved lengthwise and then cut into large chunks
2 Tablespoons flour
1 1/3 cups chicken stock
1/3 cup dry vermouth or dry white wine
1 1/2 Tbs. minced fresh thyme
 
Season the chicken with salt and pepper and then generously with paprika. In a heavy large cast iron skillet over medium-high heat, warm the oil. Add the chicken and cook until brown, about 3 minutes on each side. Transfer the chicken to a plate.
Add the onion to the frying pan and stir. Add the potato quarters and carrots. Sprinkle with salt and pepper and sauté until the vegetables are begin to turn brown, about 5 minutes. Add the flour mix and stir to coat. Gradually mix in the broth and vermouth.  Add ½ cup ELKI Tomato Bruschetta to the pot bringing to a boil, stirring frequently. Return the chicken to the pan and bring to a simmer.
Cover the pan; reducing 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. Serves 8.

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