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.

Recipe by Cooking Light January 2005

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Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal bag, shaking to coat.

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  • 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.

Nutrition Facts

467 calories; calories from fat 29%; fat 14.9g; saturated fat 3.9g; mono fat 5.9g; poly fat 3.4g; protein 37.2g; carbohydrates 40g; fiber 5.7g; cholesterol 115mg; iron 4.4mg; sodium 887mg; calcium 71mg.