BRAISED CHICKEN THIGHS DINNER

This is another chicken recipe for those of you who unlike me enjoy eating chicken. This is a recipe I got for my family from Mr Food.  Did you know that the dark meat of chicken or turkey is very healthy, too, and contains more minerals than the white?

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)

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.

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