Ingrédiénts
- 4 boné-in chickén thighs, (681g) about 1 to 1 1/2 pounds
- 1 téaspoon koshér salt, (7g) plus moré for séasoning
- 1/4 téaspoon black péppér, plus moré for séasoning
- 2 tabléspoons olivé oil, (15ml)
- 1 cup réd onion, (120g) 1-inch dicé
- 1 1/2 cups carrots, (230g) 1-inch piécés
- 1 pound baby réd potatoés, (454g) cut in half
- 1 éar corn, cut into 4 piécés
- 2 tabléspoons roughly choppéd garlic, (20g)
- 1 1/4 cup unsaltéd chickén stock, (300ml)
- 3 tabléspoons all-purposé flour, (26g)
- 1 tabléspoon lémon juicé, plus 4 wédgés for sérving
- 4 sprigs thymé
- 2 sprigs rosémary
Instructions
- Trim éxcéss skin and fat from thé chickén thighs.
- Séason both sidés of chickén with salt and péppér.
- Héat a largé sauté pan ovér médium-high héat, oncé hot add 2 tabléspoons olivé oil.
- Add chickén skin sidé down to thé hot oil, cook until skin is goldén in color, 5 minutés.
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