I know, I know. It’s spring and this is totally a fall dinner. Last week, we were eating Not Quite Summer Greek Pasta Salad. Pick a season, lady. But trust me when I say that it really is ok to make Braised Chicken Thighs with Carrots, Potatoes and Thyme in your kitchen right now. You will eat it and love it. And your kids will have seconds. Of vegetables. Especially if you let them make the Brussels sprouts on the side.

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