4 servings (serving size: 2 thighs and about 1 1/3 cups vegetable mixture)
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
1 1/2 pounds small red potatoes, quartered
How to Make It
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.
This was excellent, so full of flavor. My husband, who is tired of when I cook chicken, raved about this meal. He always complains that it is not seasoned enough. Well no complaints this time!!! I will make this again.
I made this as directed, but covered the dutch oven for the simmer. I also simmered a little longer than the 35 minutes because I like my veggies on the soft side. I served it with Ina Garten's Easy Parmesan Risotto that I had made in the dutch oven the night before. It was the perfect combo! The thighs were tender and delicious and the veggies perfectly cooked. There was plenty of sauce to get into the risotto and for dipping bread. My kids had seconds - even my daughter who had just been complaining that I make chicken too often! I will definitely make this again!
This recipe was wonderful and very easy! My 2 year old son loved it too! The only adjustments I mad was adding 3 cloves garlic in with the vegetables and using 1/2 the amount of thyme in the recipe since it isn't one of my favorite spices. Also I used breasts instead of thighs since my husband doesn't like dark meat. I was apprehensive of the breasts drying out but they were super moist and delicious!
This was fantastic! Very, very easy to make absolutely delicious. I couldn't believe there is only 1 teaspoon of olive oil and only 2 tablespoons of flour. It doesn't have to be perfectly coated because whatever comes off during braising flavors and thickens the broth. Just divine. And the gravy... ohhhh!!! Next time will add mushrooms like another reviewer said. Can't wait for our leftovers tomorrow night! Definitely a keeper!