Braised Herb Chicken Thighs with Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This braised herb chicken thighs recipe will become your go-to dish. Choose red skin potatoes that are similar in size so they'll be done at the same time. Ingredients:
2 tablespoons all-purpose flour |
2 teaspoons paprika |
1 teaspoon salt |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
1/2 teaspoon black pepper |
8 chicken thighs (about 2 pounds), skinned |
1 teaspoon olive oil |
1 1/2 cups (2-inch-thick) slices carrot |
1 large onion, cut into 8 wedges |
1 1/2 cups fat-free, less-sodium chicken broth |
1/2 cup dry white wine |
1 1/2 pounds small red potatoes, quartered |
Directions:
1. Combine first 6 ingredients in a large zip-top 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 brown. Add carrot 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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