Gluten-free Recipe

Thanks to gluten-free flour mix, everyone can enjoy an old-fashioned comforting skillet dinner of chicken and vegetables in thyme-scented gravy!

1 1/2 lbs. skinless, boneless chicken thighs, fat trimmed

Kosher salt and freshly ground pepper

Sweet paprika

2 Tbs. olive oil

1 red onion, finely chopped

1 lb. red-skinned potatoes, about 2" in diameter, quartered

8 carrots, halved lengthwise, cut into 1 1/2" pieces

1 Tbs. + 1 tsp. gluten-free flour mix, such as Cup4cup

1 1/3 cups low-sodium, gluten-free chicken broth

1/3 cup dry vermouth or dry white wine

1 1/2 Tbs. minced fresh thyme

Season chicken lightly with salt and pepper, then

generously with paprika. In heavy large frying pan over medium-high heat, warm oil. Add chicken and cook until brown, about 2 minutes on each side. Transfer chicken to plate. Add onion to pan and stir. Add potato quarters and carrots. Sprinkle with salt and pepper; sauté until vegetables are beginning to brown, about 5 minutes. Add flour mix; stir to coat. Gradually mix in broth and vermouth. Bring to boil, stirring frequently. Return chicken to pan and bring to a boil. Cover pan; reduce heat to medium-low and simmer until chicken and vegetables are cooked through, stirring and turning chicken over occasionally, about 25 minutes. Mix in thyme. Taste and adjust seasoning.

Servings: 4. Cals.: 432. Protein: 39 g. Fat: 15 g. (3 g. saturated). Chol.: 160 mg. Carbs.: 36 g. Sodium: 294 mg. Fiber: 6 g. Sugar: 9 g. Kitchen time: 30 minutes. Total time: 55 minutes.