Braised Herb Chicken Thighs With Potatoes
Choose red skin potatoes that are similar in size so they will be done at the same time.
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INGREDIENTS
Nutrition- 2
- 2teaspoons paprika
- 1teaspoon salt
- 1
- 1
- 1⁄2teaspoon black pepper
- 2
- 1teaspoon olive oil
- 1 1⁄2
- 1
- 1 1⁄2cups fat-free low-sodium chicken broth, fat free, low sodium
- 1⁄2
- 1 1⁄2lbs red potatoes, small, quartered
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DIRECTIONS
- Combine first 6 ingredients in a large zip lock 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 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.
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