Herb Braised Chicken Thighs

By Tonya_Speed

Per Serving: 390 Calories; 7g Fat; 35g Protein; 43g Carbohydrate; 5g Dietary Fiber; 107mg Cholesterol; 866mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 8

Ingredients

• 3 tablespoons flour
• 3 teaspoons paprika
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon dried thyme
• 1 1/2 teaspoon dried oregano
• 3/4 teaspoon black pepper
• 12 skinless chicken thighs
• 1 1/2 teaspoons olive oil
• 2 cups (2-inch-thick) sliced carrots
• 2 large onions, cut into wedges
• 2 1/4 cups low sodium chicken broth
• 3/4 cup dry white wine
• 2 1/4 pounds small red potatoes, quartered

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Combine first 6 ingredients (flour through pepper) in a large zip-top plastic bag. Add chicken; seal bag, shaking to coat.

Heat oil in a Dutch oven or large pot 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.

SERVING SUGGESTIONS: Serve with a great big spinach salad—with some thin sliced red onion, dried cranberries and chopped walnuts tossed with an easy vinaigrette, yum!!