Braised Herb Chicken Thighs with Potatoes

Braised Herb Chicken Thighs with Potatoes Recipe
Becky Luigart-Stayner
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.


4 servings (serving size: 2 thighs and about 1 1/3 cups vegetable mixture)

Recipe from

Cooking Light

Nutritional 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


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


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.

January 2005
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