Braised Herb Chicken Thighs with Potatoes

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.

Yield: 4 servings (serving size: 2 thighs and about 1 1/3 cups vegetable mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 467
  • Calories from fat: 29%
  • Fat: 14.9g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 3.4g
  • Protein: 37.2g
  • Carbohydrate: 40g
  • Fiber: 5.7g
  • Cholesterol: 115mg
  • Iron: 4.4mg
  • Sodium: 887mg
  • Calcium: 71mg

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

Preparation

  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.
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