Food and Recipes Recipes Braised Chicken Thighs with Carrots and Lemons Recipe 4.5 (2) 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 Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on August 17, 2021 Print Rate It Share Share Tweet Pin Email Photo: Hector Manuel Sanchez Active Time: 10 mins Total Time: 45 mins Yield: 4 serves 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. 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) Directions 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. 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. Rate it Print