Braised Chicken Thighs With Carrots and Potatoes |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 1 |
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Substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer. Ingredients:
1 medium onion, halved lengthwise and sliced |
4 medium-size new potatoes (about 1 pound), cut into 1/4-inch-thick slices |
2 cups baby carrots |
1 1/4 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 dried thyme |
1 teaspoon paprika |
6 bone-in, skinned chicken thighs (about 1 1/2 to 1 3/4 pounds) |
garnish: lemon slices |
Directions:
1. Place onion in a lightly greased 6-quart slow cooker; top with potatoes and carrots. Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, broth, and next 3 ingredients. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs, and arrange on top of vegetables.
2. Cover and cook on LOW 8 hours or until chicken and vegetables are tender. Garnish, if desired.
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