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Baked Chicken Thighs with Charred Carrots

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CATEGORY CUISINE TAG YIELD
Meats Taste2 6 servings

INGREDIENTS

6 Chicken thighs
Salt; to taste
Freshly-ground black pepper; to taste
Freshly-ground nutmeg; to taste
2 lg Sweet; juicy carrots, julienned
2 tb Chopped parsley
1 ts Butter
Chicken demi-glace sauce

INSTRUCTIONS

Preheat oven to 300 degrees. 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. This recipe yields 6 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4760 broadcast 04-09-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-19-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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