Braised Chicken Thighs with Lemons

Ahhh welcome to Fall, and Welcome to October...I have a nice comfort food dish for you.....Braised Chicken Thighs with Lemons for your pallet.

Use your cast iron skillet to make this bright and flavorful dish. We recommend serving this chicken and carrot dish over mashed potatoes so that not one drop of broth goes to waste.

INGREDIENTS:

• 8 bone-in, skin-on chicken thighs, trimmed (about 3 lb.)
• 2 teaspoons paprika
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons salted butter
• 1 pound large carrots, halved lengthwise and cut into 1 1/2-inch-long pieces
• 2 1/2 tablespoons all-purpose flour
• 2 cups chicken broth
• 4 thyme sprigs
• 1 lemon, sliced
•  3 cups hot cooked mashed potatoes (optional)

DIRECTIONS:

Step 1

Pat chicken dry with paper towels. Sprinkle chicken with paprika and 3/4 teaspoon each of the salt and pepper. Melt butter in a large enamel-coated cast-iron skillet with lid over medium-high. Place half of chicken, skin side down, in skillet; cook until skin is golden brown, about 6 minutes. Remove chicken from skillet; repeat process with remaining chicken.

Step 2

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 1/4 teaspoon salt and pepper; bring to a boil. Place chicken, skin side up, on carrots. Partially cover with lid; reduce heat to medium-low, and cook until chicken is done, about 20 minutes. Remove thyme sprigs. Stir in lemons, and, if desired, serve over mashed potatoes.

Very simple, very easy.....

Enjoy with your choice of wines!

Eat and Drink Well My Friends!