Main Dish - Braised Herb chicken Thighs with Potatoes

Choose red skin potatoes that are similar in size so they'll be done at the same time. From Cooking Light
Main Dish - Braised Herb chicken Thighs with Potatoes
Main Dish - Braised Herb chicken Thighs with Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    T all-purpose flour

  • 2

    t paprika

  • 1

    t salt

  • 1

    t dried thyme

  • 1

    t dried oregano

  • 1/2

    t black pepper

  • 8

    chicken thighs (about 2 pounds), skinned

  • 1

    t olive oil

  • 1 1/2

    cups (2 inch-thick) slices carrot

  • 1

    large onion, cut into wedges

  • 1 1/2

    cups fat-free, less-sodium chicken broth

  • 1 1/2

    cup dry white wine

  • 1 1/2

    # small red potatoes, quartered

Directions

Combine first 6 ingredients in a large zip-top plastic bag. Add chicken, seal bag, shanking 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 brown. Add carrot and onion; cook 3 minutes, stirring frequently. Add broth, wine, and potatoes; bring to a bowl. Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.

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