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Braised Chicken Thighs Dinner

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Braised Chicken Thighs Dinner

We like the diversity of this one-dish winner. First, because Braised Chicken Thighs Dinner is a change from roast. Second, because it uses chicken thighs. They have so much more flavor than breasts.

Serves: 3

Cooking Time: 7 hr

What You'll Need:
  • 1 onion, halved lengthwise and sliced
  • 4 new potatoes (about 1 pound), cut into 1/4-inch slices
  • 2 cups baby carrots
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup chicken broth
  • 1/4 cup dry white wine (See Note)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • 1 teaspoon paprika
  • 6 bone-in, skinned chicken thighs (1-1/2 to 1-3/4 pounds)
What To Do:
  1. Coat a 6-quart round slow cooker with cooking spray.  Add onion then top with potatoes and carrots.
     
  2. In a medium bowl, combine 3/4 teaspoon salt, 1/4 teaspoon pepper, the broth, wine, garlic, and thyme. Pour broth mixture over vegetables. Combine paprika, remaining salt, and remaining pepper; rub evenly over chicken thighs, and arrange over vegetables.
     
  3. Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked through and tender.
     
Note

OOH ITS SO GOOD!

This recipe is from The Best of Mr. Food Cookbook Series © Oxmoor House, Inc. If you would like more recipes like this, click here.

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