Slow cooking is my favorite, it brings out the best of the food, especially my lovely chicken! This braised chicken thighs with carrots and potatoes is just amazing, check out how I make it.
4 medium size new potatoes cut into ¼ inch thick slices.
1 ¼ tsps of salt, divided.
½ tsp of pepper, divided.
¼ cup of white wine.
½ tsp of dried thyme.
6 bone-in, skinned chicken thighs.
1 medium onion, halved lengthwise and sliced.
2 cups of baby carrots,
¼ cup of chicken broth.
1 tsp of minced garlic.
1 tsp of paprika.
Lemon slices (for garnish).
How to: (Directions)
In a lightly greased 6 quart slow cooker, add the onion, potatoes and carrots.
In a small bowl, mix together ¾ tsp of salt, ¼ pepper, broth, white wine, minced garlic and dried thyme and pour over the vegetables.
In a bowl, mix together the paprika, ½ tsp of salt and ¼ tsp of pepper and rub the spices over the chicken thighs.
Add the chicken on top of the vegetables and cook covered for 8 hours on low.
Garnish with lemon slices if you want.
Simple, easy and delicious! I prepare this early in the morning, and leave it to cook, by the time I get home for lunch, it’s ready to serve! Give it a shot, and let me know what you think.