Braised Chicken Thighs With Carrots And Potatoes

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Southern Living


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1 medium onion, halved lengthwise and sliced

4 medium-size new potatoes (about 1 pound), cut into 1/4-inch-thick slices

2 cups baby carrots

1 1/4 teaspoons salt, divided

1/2 teaspoon pepper, divided

1/4 cup chicken broth

1/4 cup white wine

1 teaspoon minced garlic

1/2 teaspoon dried thyme

1 teaspoon paprika

6 bone-in, skinned chicken thighs (about 1 1/2 to 1 3/4 pounds)

Garnish: lemon slices

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