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Braised Herb Chicken Thighs with Potatoes

Becky Luigart-Stayner
Yield 4 servings (serving size: 2 thighs and about 1 1/3 cups vegetable mixture)
This braised herb chicken thighs recipe will become your go-to dish. Choose red skin potatoes that are similar in size so they'll be done at the same time.

Ingredients

  • 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

Nutrition Information

  • calories 467
  • caloriesfromfat 29 %
  • fat 14.9 g
  • satfat 3.9 g
  • monofat 5.9 g
  • polyfat 3.4 g
  • protein 37.2 g
  • carbohydrate 40 g
  • fiber 5.7 g
  • cholesterol 115 mg
  • iron 4.4 mg
  • sodium 887 mg
  • calcium 71 mg

How to Make It

  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.