Monday, October 8, 2012

Braised Herb Chicken Thighs with Potatoes

This recipe came from  This makes the house smell so good, and it's a simple, hearty meal for the chilly fall weather.

  • 2 tablespoons all-purpose flour 
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 8 chicken thighs (about 2 pounds), skinned 
  • 1 teaspoon olive oil
  • 1 1/2 cups (2-inch-thick) slices carrot
  • 1 large onion, cut into 8 wedges 
  • 1 1/2 cups fat-free, less-sodium chicken broth 
  • 1/2 cup dry white wine (I just added extra broth instead of the wine)
  • 1 1/2 pounds small red potatoes, quartered (I used cubed russet potatoes)
  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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