Braised Herb Chicken Thighs With Potatoes

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Total Time
1hr 15mins
30 mins
45 mins

Choose red skin potatoes that are similar in size so they will be done at the same time.

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  1. Combine first 6 ingredients in a large zip lock plastic bag. Add chicken, seal bag, shaking to coat.
  2. 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 browned. Add carrots, 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.