Orange Thyme Roasted Chicken Thighs with Carrot Purée
Carrot purée is a nutritious and elegant alternative to mashed potatoes. This unconventional combination is colorful, delectable, and surprisingly comforting.

For the Purée​

2 cups carrots, chopped
1 tablespoon butter
¼ cup heavy cream
¼ tablespoon cumin
  Salt and freshly ground black pepper (to taste)

For the Chicken

6 to 8 chicken thighs (skin on to keep meat moist)
2 tablespoons olive oil
1 tablespoon butter
1 shallot, chopped
3 garlic cloves, chopped
½ cup dry white wine
½ cup orange juice
1 tablespoon honey
3 sprigs fresh thyme
  Salt and freshly ground black pepper (to taste)


Make the Purée

Step 1: Boil carrots until tender
(about 10 minutes).
Step 2: Strain and transfer to blender. Step 3: Add butter, cream, and cumin to mixture. Blend until smooth.
Step 4: Season with salt and
pepper (to taste).


Make the Chicken
Step 1: Preheat oven to 425 degrees.
Step 2: Season chicken with salt and pepper (to taste).
Step 3: On stove, in a cast iron skillet, heat olive oil.
Step 4: Brown chicken (skin side down) for 3 to 5 minutes.
Step 5: Remove chicken from skillet, and set aside.
Step 6: Over medium heat, add butter, shallots, and garlic to reserved chicken
fat in skillet.
Step 7: Once shallots are translucent, add wine and orange juice to deglaze skillet (scraping the sides with a wooden spoon).
Step 8: Add honey and thyme. Simmer for 3 to 5 minutes.
Step 9: Turn off heat, add chicken (skin side up).
Step 10: Transfer skillet to oven, and bake for 25 to 30 minutes.
Step 11: Serve over puréed carrots.

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