Braised Herb Chicken Thighs With Potatoes

"This is a great one dish meal for a chilly night. Make up some biscuits while the dish is simmering on the stove top. Choose red skin potatoes that are similar in size so they'll be done at the same time."
 
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photo by Canadian_in_the_Bay photo by Canadian_in_the_Bay
photo by Canadian_in_the_Bay
Ready In:
45mins
Ingredients:
13
Serves:
4
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ingredients

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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

  1. I used 1/2 cup more chicken stock, which provided a little more gravy. We loved this dish!
     
  2. I just purchased a Dutch oven and this recipe was perfect. Everyone should own one. Added more liquid and thickened with cornstarch. Threw in some mushrooms. Nice seasoning. Hardy one pot meal. I will make it again soon
     
  3. This was excellent! Left such a good taste in my mouth I didn't want to brush my teeth. LOL. Gave me a chance to use my new and much-loved enameled cast-iron dutch oven.
     
  4. This recipe is a favorite in our house, the only thing I did different was add chopped garlic cloves and used fresh thyme tied into a bundle and fresh rosemary, thanks for this recipe it is a keeper!
     
  5. We thought this was ok, but we weren't over the moon about the flavor, which was a tad on the bland side for us. Probably not a repeater at our house.
     
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Tweaks

  1. 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.
     
  2. 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.
     
  3. This was great. I substituted Bisquick for the flour and added a few cut up celery stalks. Easy to throw together and only had to wash one pot. Wish I could add more stars.
     

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