Braised Chicken Thighs With Carrots and Potatoes
Braised Chicken Thighs recipe
Southern Living, February 2006
This wasn’t as good as the other braised chicken thighs with carrots and potatoes I already tried. Braised Herb chicken thighs or something like that. It was about the same as far as prep time and what not, but you through it in the crock pot and let it cook all day. It didn’t seem like there was enough liquid to cook the carrots and potatoes, so I added a little more. It was okay, but I think I’d rather make the other one.
Measuring cups and spoons
Knife
Cutting board
Slow cooker
Wooden spoon
Yield: 4
Braised Chicken with Carrots and Potatoes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
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
Instructions
- Place onion in a lightly greased 6-quart cooker; top with potatoes and carrots.
- In a bowl, combine ¾ teaspoon salt, ¼ teaspoons pepper, broth, and the next 3 ingredients; pour broth mixture over potatoes.
- Combine the paprika and remaining salt and pepper; rub evenly over chicken thighs; arrange thighs over vegetables.
- Cover and cook on LOW for 8 hours or until chicken and vegetables are tender.
- Garnish with lemon slices.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 482Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 205mgSodium 1210mgCarbohydrates 45gFiber 6gSugar 6gProtein 46g
