Braised Herb Chicken Thighs With Potatoes
photo by Canadian_in_the_Bay
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1⁄2 teaspoon black pepper
- 8 skinless chicken thighs (about 2 pounds)
- 1 teaspoon olive oil
- 1 1⁄2 cups chopped carrots
- 1 large onion, cut into 8 wedges
- 1 1⁄2 cups reduced-sodium fat-free chicken broth
- 1⁄2 cup dry white wine
- 1 1⁄2 lbs small red potatoes, quartered
directions
- Combine first 6 ingredients in a large zip-top plastic bag.
- Add chicken; seal bag, shaking to coat.
- Heat oil in a Dutch oven over medium heat.
- Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly brown.
- Add carrot and onion; cook 3 minutes, stirring frequently.
- Add broth, wine, and potatoes; bring to a boil.
- Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.
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Reviews
see 8 more reviews
Tweaks
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WOW!! Only 7 ratings so far? And no wonder they are all 5 star ratings! This was soooo delicious! And simple to put together. I left out the onion, since my husband despises them. I added a clove of garlic. Instead of the oil I used 2 T. smart balance and some extra four, which made a nice sauce. The chicken turned out extremely tender and the whole dish was just full of flavor. I served with some homemade buttermilk biscuits for a superb dinner on an cold and windy night.
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Delicious! The only issue was that there was no "leftover" flour to add to the pot, so after it was done I took the chicken and veggies out and thickened it up with cornstarch. Next time I might use 1-2 tbps butter instead of oil for better flavor, and be sure to add more flour for a roux. Served with freshly-baked dinner rolls.