Braised Chicken Thighs with Carrots & Lemons
by Karen Mussoline

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Source: Southern Living Magazine
Course: Main
Cuisine: American
Food Group: Poultry
Serves: 6


8 bone-in, skin-on chicken thighs, trimmed
2 teaspoon(s) paprika
1 teaspoon(s) kosher salt, divided
1 teaspoon(s) pepper, divided
2 tablespoon(s) butter, salted
1 pound(s) large carrots, halved lengthwise and cut into 1 1/2-inch-long pieces
2-1/2 tablespoon(s) flour
2 cup(s) chicken broth
4 thyme sprigs
1 lemon, sliced
Serve with mash potatoes

Pat chicken dry with paper towels. Sprinkle chicken with paprika and 3/4 teaspoon each of the salt and pepper. Melt butter in a large enamel-coated cast-iron skillet with lid over medium-high. Place half of chicken, skin side down, in skillet; cook until skin is golden brown, about 6 minutes. Remove chicken from skillet; repeat process with remaining chicken.

Add carrots to pan, and cook, stirring occasionally, until browned, about 7 minutes. Add flour to skillet; cook, stirring often, 1 minute. Add broth, thyme, and remaining 1/4 teaspoon salt and pepper; bring to a boil. Place chicken, skin side up, on carrots. Partially cover with lid; reduce heat to medium-low, and cook until chicken is done, about 20 minutes. Remove thyme sprigs. Stir in lemons, and, if desired, serve over mashed potatoes