Monday, August 6, 2012

Braised Chicken Thighs


I thought this looked really good.

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.
Serves: 3
Cooking Time:7 hr
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 (1-1/2 to 1-3/4 pounds)
Instructions
  1. Coat a 6-quart round slow cooker with cooking spray. Add onion then top with potatoes and carrots.
  2. 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.
  3. 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
OOH ITS SO GOOD!

Read more at http://www.mrfood.com/Slow-Cooker-Recipes/Braised-Chicken-Thighs-Dinner-4310#wBpuSAXPerzoqCM6.99