Gluten-Free Irish Chicken and Cabbage Skillet

Instructions

1. 1Place a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the about 680 g of chicken thighs. Season the chicken thighs with 0.75 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of dried thyme. Sear the chicken thighs for 3-4 minutes per side, until they are nicely browned.
2. 2Remove the browned chicken thighs from the skillet and place them on a plate. Set the chicken aside for later.
3. 3Add the 1 medium chopped onion and 2 medium chopped carrots to the same skillet. Cook, stirring occasionally, for about 5 minutes, or until the onion and carrots begin to soften. You will notice them becoming slightly translucent and fragrant.
4. 4Add the 1 medium head of chopped green cabbage and 2 medium peeled and cubed potatoes to the skillet. Continue to cook, stirring occasionally, for another 5 minutes. The cabbage will start to wilt and the potatoes will begin to soften slightly.
5. 5Pour the 1 cup of chicken broth into the skillet. Bring the liquid to a gentle simmer, which is a bubbling state.
6. 6Return the seared chicken thighs to the skillet, tucking them down among the vegetables and broth. Make sure they are nestled in so they can cook evenly.
7. 7Cover the skillet tightly with a lid. Reduce the heat to low (121.1°C / 120°C). Let the mixture simmer gently for 15-20 minutes. The chicken is cooked through when it reaches an internal temperature of 74°C, and the vegetables should be tender when pierced with a fork.
8. 8Serve the Gluten-Free Irish Chicken and Cabbage Skillet hot directly from the pan.