One Pot, Lemon & Rosemary Crispy Braised Chicken Thighs
Prep Time: 25 minutes
Total Time: 1 hour 10 minutes
6 to 8 bone-in chicken thighs, patted dry*
Coarse sea salt and freshly ground black pepper
1 tablespoon vegetable oil
⅓ cup diced prosciutto
12-15 small boiler onions, peeled
12-15 small young carrots, trimmed and peeled
1/3 lemon juice cup
2 tablespoons apple cider vinegar
2 1/2 cups chicken broth
1 tablespoons honey
1 tablespoon coarsely chopped rosemary
*To ensure crispy skin, set the chicken out for 30 minutes before cooking. Trim off any excess skin on the bottom of each thigh, then pat dry with paper towels.
Preheat the oven to 350°F. Season chicken generously with salt and pepper, then heat the oil in your American Kitchen 12” Casserole Pan over medium heat until hot and shimmering. Add the chicken, skin side down, and cook until golden and crispy, about 7 minutes. Turn the chicken over and brown lightly on second side for 2-3 minutes. Transfer chicken to a clean separate dish and set aside.
Add the prosciutto to the pan and cook, stirring, until browned. Add the onions and carrots, spreading evenly throughout the pan, stirring and flipping often until the veggies are softened and start to brown. Add the lemon juice and vinegar and continue to cook, stirring occasionally and scraping up browned bits from bottom of pan. Add the chicken broth, honey and rosemary, then bring to a simmer.
Nestle the chicken back into pan, skin side up, keeping the skin above the liquid but submerging most of the meat. (This is what keeps it deliciously crispy and not soggy.) Transfer pan to the oven and cook, uncovered, until chicken is tender and liquid has reduced by about half; approximately 50 minutes.
Remove from the oven serve in the pan or transfer to a serving dish. Enjoy!