Braised Herb Chicken Thighs With Potatoes |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Choose red skin potatoes that are similar in size so they will be done at the same time. 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 |
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.
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