Braised Chicken Thighs With Carrots and Potatoes

Name: Braised Chicken Thighs With Carrots and Potatoes Recipe
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6
Ingredients: 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; 1/2 cup chicken broth; 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

Minutes to Prepare: 20
Minutes to Cook: 480

Number of Servings: 6

Ingredients

Ingredients1 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 1/2 cup chicken broth 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

Preparation

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 2 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.

Cover and cook on LOW 8 hours or until chicken and vegetables are tender. Garnish, if desired.

Southern Living, FEBRUARY 2006

Number of Servings: 6

Recipe submitted by SparkPeople user FLOWERFROGGIRL.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving