BRAISED CHICKEN THIGHS WITH CARROTS AND LEMONS

 

8 bone-in chicken thighs, trimmed

2 tsp paprika
1 tsp kosher salt, divided
1 tsp black pepper, divided
2 tbsp butter
1 large carrot, halved lengthwise and cut into 1 1/2-inch long pieces
2 1/2 tbsp flour
2 cups chicken broth
4 thyme sprigs
1 lemon, sliced
3 cups hot cooked mashed potatoes for serving, optional

Pat chicken dry with paper towels (this makes it cook up more crispy). Sprinkle with paprika and 3/4 teaspoon of the salt and 3/4 tsp of the pepper.

Melt butter in a large skillet (enameled coated cast iron skillet with lid is recommended) over medium-high heat. Place half the chicken, skin side down, in the skillet and cook until golden brown, about 6 minutes. Remove from skillet and repeat with remaining chicken.

Place carrots in the pan and cook, stirring occasionally, about 7 minutes or until browned. Add the flour and cook, stirring, 1 minute to blend. Add the broth, thyme, and remaining salt and pepper. Bring the mixture to a boil and place the chicken, skin side up, over the carrots.

Place the lid partially over the skillet, reduce heat to medium-low, and cook until the chicken is cooked through, about 20 more minutes.

Remove the thyme, add the lemons, and serve with the mashed potatoes, if desired.

Yield: 4 servings

This is basically an old SL recipe.