BRAISED HERB CHICKEN THIGHS WITH POTATOES

BRAISED HERB CHICKEN THIGHS WITH POTATOES image

Yield 4 servings

Number Of Ingredients 13

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Ingredients

2 tbs all-purpose flour
2 tsp paprika
1 tsp salt
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp black pepper
8 skinless chicken thighs (about 2 lbs)
1 tsp olive oil
1 1/2 cups (2-inch thick) slices carrot
1 large onion, cut into 8 wedges
1 1/2 cups chicken broth
1/2 cup dry white wine
1 1/2 pounds small red potatoes, quartered

Steps:

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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