Braised Chicken Thighs With Carrots and Potatoes

Substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.

Yield: Makes 6 servings
Recipe from Southern Living

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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

Preparation

  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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