Braised Chicken Thighs with Carrots and Lemons Recipe

Name: Braised Chicken Thighs with Carrots and Lemons Recipe
Total time: 45 min
Yield: Serves 4
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 ½-inch-long pieces; 2 ½ tablespoons all-purpose flour; 2 cups chicken broth; 4 thyme sprigs; 1 lemon, sliced; 3 cups hot cooked mashed potatoes (optional)

2 Ratings
2 Reviews

Don't waste a drop of the rich pan sauce from this recipe; we love it with mashed potatoes or crusty bread.

By Southern Living Editors

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Credit: Hector Manuel Sanchez

Recipe Summary

total:

45 mins

active:

10 mins

Yield:

Serves 4

Skip to Recipe

Sweet carrots and tangy lemons make this simple dish of braised chicken sing. If you've never tried your hand at braising before, this is a great recipe to get started. There are essentially three steps to braising: Brown meat in a pan, then set it aside and add some vegetables. When they are soft, deglaze the pan with liquid (like stock or wine) and scrape up all the browned bits at the bottom of the pan. Return the meat to the pan and cook over low heat until the meat is tender and the sauce has thickened. We like serving this chicken with mashed potatoes so you can enjoy every last bit of the luscious pan sauce.

Directions

Step 1
Pat chicken dry with paper towels. Sprinkle chicken with paprika and ¾ 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.

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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 ¼ 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.

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Adrienne Boswell

04/04/2022

This was very good, but I made some additions I feel made it better. Before adding the carrots, I sauteed three chopped garlic cloves and I added about a quarter of a cup of Chardonnay after adding the broth. I would also recommend checking with an instant-read thermometer because 20 minutes of cooking time was not nearly enough for me. Mine cooked for about 35 minutes to reach 170℉, the preferred temperature for thighs. We've been eating potatoes a lot so I served this with tomato rice pilaf and it was a hit.

Southern Living Member

03/17/2021

Simple spices, easy to make. I prepped the chicken the night before. We used fresh multicolored carrots and a seedless lemon. Wife and I served it with mashed potatoes and corn bread. This will become a regular family meal.

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Braised Chicken Thighs with Carrots and Lemons Recipe

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Recipe Summary

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Reviews (2)

All Reviews for Braised Chicken Thighs with Carrots and Lemons Recipe

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Braised Chicken Thighs with Carrots and Lemons Recipe

Gallery

Recipe Summary

Ingredients

Directions

Reviews (2)

All Reviews for Braised Chicken Thighs with Carrots and Lemons Recipe