Dinner

Braised Chicken Thighs With Carrots and Potatoes is for Dinner.

Braised Chicken Thighs With Carrots and Potatoes takes 20 minutes to prepare.

Braised Chicken Thighs With Carrots and Potatoes takes 480 minutes to cook.

Braised Chicken Thighs With Carrots and Potatoes makes 6 servings.

The ingredients for Braised Chicken Thighs With Carrots and Potatoes are:

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

Here is how you make Braised Chicken Thighs With Carrots and Potatoes:

PreparationPlace 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 2 ingredients. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs, and arrange on top of vegetables.Cover and cook on LOW 8 hours or until chicken and vegetables are tender. Garnish, if desired.Southern Living, FEBRUARY 2006 Number of Servings: 6Recipe submitted by SparkPeople user FLOWERFROGGIRL.

The nutritional information for Braised Chicken Thighs With Carrots and Potatoes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 264.4

• Total Fat: 4.8 g
• Cholesterol: 94.1 mg
• Sodium: 674.9 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 4.1 g
• Protein: 25.8 g

Braised Chicken Thighs With Carrots and Potatoes is French cuisine.