- 2 lbs bone-in, skin-on chicken thighs (about 6)
- 2 lbs baby carrots
- 1 tbsp. butter
- ½ cup chicken broth (I actually used homemade ham broth!)
- Salt and pepper
- 1 cup sour cream
- ¼ cup chicken broth
- 1 tbsp. butter
- 1 tbsp. all-purpose flour
- Between ⅛ - ¼ cup freshly squeezed lemon juice (I juiced one lemon)
- 2 garlic cloves, minced
- ¼ cup fresh dill (plus more for topping!) (optional)
INSTRUCTIONS:
Sauce
- Place butter in a small saucepan over medium heat. When melted and bubbling, stir in garlic. Cook for 30 seconds. Stir in flour and cook for 4-5 minutes, stirring constantly, until flour begins to turn brown. Whisk in broth, followed by sour cream and lemon juice. Keep stirring until heated through and well combined (smooth.) Remove from heat and stir in dill if using.
- Place a cast iron pan over medium-high heat. Melt the butter until it is bubbling. Salt and pepper your chicken. Place the chicken in, skin side down and cook for about 4-5 minutes, or until nicely browned. Flip and brown the other side. Remove pan from heat and transfer chicken to a plate.
- Place pan back over medium-high heat and stir in the carrots. Cook for 10 minutes, stirring occasionally, until some of the carrots have browned. Stir in broth. Reduce heat to medium-low, keeping the broth at a simmer, and add the chicken pieces back on top of the carrots. Cover and cook for 20 minutes, or until chicken reaches 160F and juices run clear.
- Stir in sauce mixture (it may be easier to remove the chicken first.) Stir to combine. Place pan under broiler if desired (crispy chicken skin!!) Garnish with additional dill!
Source: The Cookie Writer
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