Chicken Thighs With Carrots and Potatoes

THIS RECIPE FOR ONE POT BRAISED CHICKEN THIGHS WITH CARROTS AND POTATOES COMBINES SEARED CHICKEN AND TENDER VEGETABLES IN A SINGLE DISH THAT MAKES FOR AN EASY AND HEALTHY DINNER.

Chicken-Thighs-With-Carrots-and-Potatoes

Yield :

Makes 6 servings

Ingredients :

  • 1 medium onion
  • 4 medium-size new potatoes (about 1 lb.)
  • 2 cups baby carrots
  • 1/4 cup chicken broth
  • 1/4 cup dry white wine or chicken broth
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 teaspoon paprika
  • 6 skinned, bone-in chicken thighs

Preparation :

  1. Halve onion lengthwise, and cut into 1/4-inch-thick slices. Cut potatoes into 1/4-inch-thick slices. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots.
  2. Combine broth, next 3 ingredients, 3/4 tsp. salt, and 1/4 tsp. pepper. Pour over vegetables.
  3. Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.
  4. Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.

 

You May Like:  Oven-Baked Chicken Tenders