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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