This recipe came from
myrecipes.com. This makes the house smell so good, and it's a simple, hearty meal for the chilly fall weather.
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2 tablespoons
all-purpose flour
-
2 teaspoons
paprika
-
1 teaspoon
salt
-
1 teaspoon
dried thyme
-
1 teaspoon
dried oregano
-
1/2 teaspoon
black pepper
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8
chicken thighs (about 2 pounds), skinned
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1 teaspoon
olive oil
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1 1/2 cups
(2-inch-thick) slices carrot
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1
large onion, cut into 8 wedges
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1 1/2 cups
fat-free, less-sodium chicken broth
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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)
- Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal bag, shaking 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 boil. Reduce heat, and simmer 35
minutes or until chicken is done and vegetables are tender.
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