Main Dish - Braised Herb chicken Thighs with Potatoes

By mshettel

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

From Cooking Light

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

Preparation

Step 1

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.