Braised Chicken Thighs Dinner

By Addie

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.
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MY NOTES: Brown the chicken thighs first in an oven/proof skillet with a cover. (Use my blue Le Creuset braiser.) Then arrange everything as directed in recipe in the skillet and BAKE at 350 degrees for one hour - then check to see if the chicken and vegetables are done. Also, keep the skin on the chicken thighs.

Ingredients

• 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

Preparation

Step 1

Coat a 6-quart round slow cooker with cooking spray. Add onion then top with potatoes and carrots.

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.

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:
Feel free to substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.