Step 1

Preheat oven to 350°

Step 2

In a large enameled cast-iron pot, heat olive oil.

Step 3

Season chicken thighs with salt and pepper and add to pot, skin side down.

Step 4

Cook over moderately high heat, in batches, turning once, until golden brown, about 12 minutes.

Step 5

Spoon off all but 2 tablespoons of fat in pot.

Step 6

Add carrots, garlic and onion - cook over low heat until tender - 5 minutes.

Step 7

Add flour and stir for 1 minute.

Step 8

Add cider vinegar and stir, scraping up any browned bits from bottom of the pot. Bring sauce to a boil and cook until thickened, 3 minutes.

Step 9

Add broth, thyme and season with salt and pepper. Bring to a boil.

Step 10

Nestle the chicken in sauce, skin side up. Transfer pot to oven and braise chicken for about 50 minutes, until cooked through.

Step 11

Remove pot from oven and preheat to broil.

Step 12

Transfer chicken to a baking sheet, skin side up. Broil on middle rack of the oven until skin is golden and crisp, about 5 minutes.

Step 13

Simmer sauce over moderate heat until reduced to about 1/2 - 10 to 15 minutes.

Step 14

Stir in butter and season with salt and pepper.

Step 15

Return the chicken to the casserole, skin side up, and serve.