Sweet carrots and tangylemonsmake this simple dish of braisedchickensing.
If you’ve never tried your hand at braising before, this is a great recipe to get started.
Ingredients
8bone-in, skin-on chicken thighs, trimmed (about 3 lb.)
Credit: Hector Manuel Sanchez
Sprinkle chicken with paprika and 34 teaspoon each of the salt and pepper.
Melt butter in a large enamel-coated cast-iron skillet with lid over medium-high.
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 14 teaspoon salt and pepper; bring to a boil.
Place chicken, skin side up, on carrots.
Stir in lemons, and, if desired, serve over mashed potatoes.
