Tonight, Eric took on both the role of chef and dishwasher. He measured, chopped, cooked, tasted, and even handled the cleanup! Our dinner consisted of chicken thighs, Yukon potatoes, carrots, onions, and a half bottle of pinot gris.

I love Trader Joe’s chicken thighs—they’re always neatly trimmed and incredibly affordable at just $1.99 per pound. A tray usually costs around $3 to $3.50, depending on the number of pieces. Their potatoes are another favorite of mine, priced by the piece rather than by weight. Whether it’s a giant spud or a tiny one, each is just 79 cents.

In Vietnam, this dish is called Chicken Ragout, another dish influenced by the French. Now, let’s get to the recipe…

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 sweet onion, chopped
• 3 Yukon potatoes, cut into chunks
• 5 carrots, peeled and sliced
• ⅓ can tomato paste
• 1 (14 oz) can diced tomatoes
• 1 can white wine (use the empty tomato can to measure)
• 2 T mustard
• Salt and bouillon, to taste
• Fresh thyme sprigs

Directions

1. Heat a non-stick skillet over medium heat.
2. Season the chicken thighs generously with salt on both sides. Place them in the skillet, skin side down. Let the skin brown, then flip and brown the other side.
3. While the chicken is browning, chop the onion, garlic, carrots, and potatoes.
4. Once the chicken is browned, transfer it to a large pot or Dutch oven.
5. In the same skillet, sauté the onions until translucent, then add the garlic and cook for another minute. Add the carrots and potatoes, cooking for 5 minutes.
6. Stir in the tomato paste and cook for a minute, then add the diced tomatoes and the can of white wine.
7. Pour the vegetable mixture over the chicken in the pot. Add salt, mustard, and bouillon to taste.
8. Cover the pot and cook over low heat for 45 minutes.
9. Add fresh thyme sprigs about 15 minutes before the cooking time is up. Adjust seasoning as needed.

Serve and enjoy the flavorful braised chicken and veggies!