Recipe courtesy of David Rosengarten
Baked Chicken Thighs with Charred Carrots
- Total: 2 hr 5 min
- Prep: 5 min
- Cook: 2 hr
- Yield: 6 servings
Ingredients
6 chicken thighs
Salt, pepper and nutmeg
2 large, sweet, juicy carrots, julienned
2 tablespoons chopped parsley
1 teaspoon butter
Chicken demi-glace sauce
Directions
- Preheat oven to 300 degrees F. Season chicken thighs all over with salt, pepper and nutmeg. Place skin-side down in a roasting pan and cover tightly with foil. Bake for 45 minutes. Remove foil, turn chicken pieces skin-side up and bake for 1 hour.
- When ready to serve, broil chicken thighs for 10 to 15 minutes, until dark brown and crisp. Meanwhile, heat a cast-iron skillet over very high heat. Add carrots, cover and cook for 10 minutes, uncovering and stirring frequently, until charred and softened. Transfer to a serving bowl and toss with parsley and butter; season with salt, pepper and nutmeg. Heat demi-glace sauce to a simmer. Serve chicken and carrots, drizzled with sauce.
