Braised Chicken Thighs With Carrots and Potatoes

Braised Chicken Thighs With Carrots and Potatoes
Photo by www.myrecipes.com

Ingredients

  • ¼ cup white wine
  • 1 medium onion, halved lengthwise and sliced
  • ½ teaspoon dried thyme
  • ½ teaspoon pepper, divided
  • 4 medium-size new potatoes (about 1 pound), cut into 1/4-inch-thick slices
  • 1 ¼ teaspoons salt, divided
  • 2 cups baby carrots
  • + 5 more ingredients
    • 1 teaspoon paprika
    • ¼ cup chicken broth
    • Garnish: lemon slices
    • 1 teaspoon minced garlic
    • 6 bone-in, skinned chicken thighs (about 1 1/2 to 1 3/4 pounds)

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 ...

View full recipe at My Recipes

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