Braised Herb Chicken Thighs with Potatoes

Braised Herb Chicken Thighs with Potatoes
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 2 teaspoons paprika
  • 2 tablespoons all-purpose flour
  • 1 teaspoon olive oil
  • 8 chicken thighs (about 2 pounds), skinned
  • ½ teaspoon black pepper
  • + 6 more ingredients
    • ½ cup dry white wine
    • 1 large onion, cut into 8 wedges
    • 1 ½ cups (2-inch-thick) slices carrot
    • 1 teaspoon dried oregano
    • 1 ½ pounds small red potatoes, quartered
    • 1 ½ cups fat-free, less-sodium chicken broth

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 frequen...

View full recipe at My Recipes

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