Braised Herb Chicken Thighs With Potatoes
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons all-purpose flour, all-purpose
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon dried thyme, dried
- 1 teaspoon dried oregano, dried
- 1⁄2 teaspoon black pepper
- 2 lbs chicken thighs (8)
- 1 teaspoon olive oil
- 1 1⁄2 cups carrots, sliced thick (2 inch)
- 1 large onion, large, cut into wedges
- 1 1⁄2 cups fat-free low-sodium chicken broth, fat free, low sodium
- 1⁄2 cup dry white wine, dry
- 1 1⁄2 lbs red potatoes, small, quartered
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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RECIPE SUBMITTED BY
Peggy L.
Rio Rancho, NM