Braised Herb Chicken Thighs With Potatoes

Submitted by Peggy L.

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

 

• 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

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.

Reviews

[AudrieB]

Wonderful dish. I made it for dinner last night and my husband requested that we keep it in our dinner rotation. Very easy to prepare; when everything's in the pot, just set the timer and walk away.

 

[lorraineinSpain]

I have made this very simple,but very very tasty dish many times. I add any veg I have in the fridge everyone loves it, a real winner (even my fussy father enjoyed this!!!)