Baked Chicken Thighs with Charred Carrots

• 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

1. 1

   Preheat oven to 300 degrees.

2. 2

   Season chicken thighs all over with salt, pepper and nutmeg.

3. 3

   Place skin-side down in a roasting pan and cover tightly with foil.

4. 4

   Bake for 45 minutes.

5. 5

   Remove foil, turn chicken pieces skin-side up and bake for 1 hour.

6. 6

   When ready to serve, broil chicken thighs for 10 to 15 minutes, until dark brown and crisp.

7. 7

   Meanwhile, heat a cast-iron skillet over very high heat.

8. 8

   Add carrots, cover and cook for 10 minutes, uncovering and stirring frequently, until charred and softened.

9. 9

   Transfer to a serving bowl and toss with parsley and butter; season with salt, pepper and nutmeg.

10. 10

    Heat demi-glace sauce to a simmer.

11. 11

    Serve chicken and carrots, drizzled with sauce.

12. 12

    This recipe yields 6 servings.