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.
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
How to Make It
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.
I made this as directed, but covered the dutch oven for the simmer. I also simmered a little longer than the 35 minutes because I like my veggies on the soft side. I served it with Ina Garten's Easy Parmesan Risotto that I had made in the dutch oven the night before. It was the perfect combo! The thighs were tender and delicious and the veggies perfectly cooked. There was plenty of sauce to get into the risotto and for dipping bread. My kids had seconds - even my daughter who had just been complaining that I make chicken too often! I will definitely make this again!
Loved this dish! Would make it again, and it was pretty easy too. Used dry vermouth instead of the dry white wine, and it took a little longer than 35 minutes for my carrots to be done. My husband is not a fan of carrots, but still really liked this! Great flavor!!
This dish is warm and comforting and the flavors are quite nice. I like that it uses inexpensive vegetables and dried herbs, so nothing's difficult to find.
I added about 2 pounds of white mushrooms, halved. That might be what added to my cooking time, as it took way more than 35 minutes for my veggies to get tender. It was more like 70 minutes, but then again my Dutch oven was packed to the brim. It's a big one too, so I think next time I'll cut my potatoes smaller. It's worth the wait though, now I have lunch packed for days and it tastes great!