Serves: 6-8
Braised chicken thighs and carrots are cooked until juicy and tender in a rich chicken bone broth that’s great any night of the week!
Ingredients
6-8 Smart Chicken Skin-on Bone-in Chicken Thighs
1 carton Smart Chicken Classic Chicken Bone Broth
1 tablespoon vegetable oil
3 shallots chopped fine
6 garlic cloves, minced
1 teaspoon dried thyme
¾ teaspoon dried tarragon
2 tablespoons all-purpose flour
1 pound carrots, cleaned and slice on the bias
3 tablespoons Dijon mustard
Salt and pepper
Directions
Preheat oven to 350. Pat chicken dry with paper towels and season with salt and pepper. In a cast iron skillet or dutch oven large enough to hold all the chicken in a single layer, heat the oil until just smoking on medium high heat. In two batches, brown the chicken on both sides making sure the skin side is crisped and remove to a plate.
Pour off all but 2 tablespoons of the fat in the pan and reduce heat to medium. Add the shallots and cook until softened. Stir in garlic, thyme, and tarragon and cook 30 seconds while stirring. Stir in the flour and cook for one minute while stirring. Slowly add the chicken bone broth, scraping up any browned bits and smoothing out any lumps. Stir in the carrots and bring to a simmer.
Nestle the chicken pieces skin side up in the skillet and add any accumulated juices from the plate. Transfer the pan to the oven and braise until the chicken is cooked through (180F). About 30 minutes.
Remove the pan from the oven. Transfer the chicken to a serving platter and tent with foil to keep warm. Stir in the mustard. Adjust seasoning with salt and pepper and serve chicken over noodles with the carrots and sauce.
Variation: Instead of chicken thighs, a whole spatchcocked chicken can be used. Oven time should be increased to 45-60 minutes.