Braised Herb Chicken Thighs with Potatoes

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.