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Saturday, June 5, 2010

Monday - Braised Chicken Thighs with Carrots and Potatoes 6/7

found at http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1152940

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
· 1/4 cup chicken broth
· 1/4 cup white wine
· 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

Preparation:
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 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.

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