White Wine Skillet Chicken and Potatoes

Ingredients:

• 6-8 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1/3 cup diced onion
• 3-4 cloves garlic, minced
• 4 large carrots, roughly chopped
• 6 small-medium yellow or red potatoes, cubed
• 1/3 cup dry white wine
• 3/4 cup vegetable or chicken broth
• 1/4 cup heavy cream (or dairy-free alternative)
• 1 tablespoon tapioca or arrowroot starch
• 1 teaspoon Italian seasoning
• 4-5 sprigs of fresh thyme, stems removed
• Sea salt and pepper to taste
• Juice of 1/2 lemon

Optional additions:

• 1/4 cup chopped spinach or kale
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon red pepper flakes

Instructions:

1. Season chicken: Season chicken thighs well with salt and pepper.
2. Cook chicken: Heat a 10-12 inch cast iron skillet over medium heat. Grease with olive oil. Add chicken thighs and cook for 6-7 minutes per side, or until cooked through. Set aside on a plate or cutting board.
3. Sauté vegetables: Add butter to the pan. Once melted, slightly reduce heat and add onion, garlic, carrots, and potatoes. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes.  
4. Add liquids: Add wine and allow to cook down for 2 minutes. Stir in broth, heavy cream, and tapioca starch. Stir until tapioca starch is mixed in well.
5. Return chicken: Add chicken thigh pieces back to the pan along with Italian seasoning and thyme leaves. Stir everything well.
6. Simmer: Reduce heat to a low simmer. Cover the pan with a lid for 20-25 minutes, or until veggies are fork tender.
7. Finish: Squeeze lemon juice over everything and serve.

Optional additions:

• For extra flavor: Add spinach, kale, crumbled feta cheese, or red pepper flakes.
• For a richer texture: Use a combination of heavy cream and Greek yogurt.
• For a spicier kick: Add a pinch of cayenne pepper.

Enjoy your delicious Chicken Thighs with Vegetables!