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
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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
Details
Servings 4
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.
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