Braised Chicken Thighs with Carrots and Lemons is a flavorful and comforting dish where tender chicken thighs are slowly cooked in a savory broth with aromatic herbs, carrots, and bright, zesty lemons. The braising process infuses the chicken with rich, deep flavors, while the carrots become soft and sweet, absorbing the citrusy notes. The addition of lemons adds a refreshing tang that balances the richness of the dish, creating a perfect harmony of flavors. Ideal for a cozy dinner, this one-pot meal is both simple and satisfying.
Braised Chicken Thighs with Carrots and Lemons
Ingredients
- 3 pounds bone-in, skin-on chicken thighs, trimmed
- 2 tsp paprika
- 1 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 2 tbsp salted butter
- 1 pound large carrots, halved lengthwise and cut into 1 ½-inch-long pieces
- 2-1/2 tbsp all-purpose flour
- 2 cups chicken broth
- 4 thyme sprigs
- 1 lemon, sliced
- 3 cups hot cooked mashed potatoes (optional)
Instructions
- Pat chicken dry with paper towels. Sprinkle chicken with paprika and ¾ 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 ¼ 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.
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