Braised Chicken Thighs With Carrots and Potatoes

Submitted by ratherbeswimmin

"Southern Living"

 

• Ready In: 8hrs 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 medium onion, halved lengthwise and sliced
• 4 medium new potatoes, cut into 1/4-inch thick slices (about 1 lb.)
• 2 cups baby carrots
• 1 1⁄2 teaspoons salt, divided
• 1⁄2 teaspoon pepper, divided
• 1⁄4 cup chicken broth
• 1⁄4 cup white wine
• 1 teaspoon minced garlic
• 1⁄2 teaspoon thyme
• 1 teaspoon paprika
• 6 bone-in skinless chicken thighs
• lemon slice

directions

1. Place onion in a lightly greased 6-quart cooker; top with potatoes and carrots.
2. In a bowl, combine ¾ teaspoon salt, ¼ teaspoons pepper, broth, and the next 3 ingredients; pour broth mixture over potatoes.
3. Combine the paprika and remaining salt and pepper; rub evenly over chicken thighs; arrange thighs over vegetables.
4. Cover and cook on LOW for 8 hours or until chicken and vegetables are tender.
5. Garnish with lemon slices.

Reviews

[Kendra in So Cal]

Blah...

 

[12redcedars]

Delicious. I started this too late to cook on LOW, and had only four chicken thighs. Used 8 small red potatoes cut in half. Cooked it on HIGH for 5 hours, and it was well cooked and very tender at that point. I will definitely make this again. Thanks!

 

[jrusk]

Good and easy! I used wondra to thicken the juice and make gravy. It re-heats well too.

 

[barefootmommawv]

I made this a while back aga. It was very delicious. And so easy put together before work and it was done when I got home. Thanks for sharing.