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Braised Herb Chicken Thighs w/ Potatoes




Source of Recipe


Cooking Light






List of Ingredients



• 2 Tbsp all-purpose flour
  
• 2 tsp paprika
  
• 1 tsp salt
  
• 1 tsp dried thyme
  
• 1 tsp dried oregano
  
• 1/2 tsp black pepper
  
• 8 chicken thighs (about 2 pounds), skinned
  
• 1 tsp olive oil
  
• 1 1/2 cups baby carrots
  
• 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
  
• Egg Noodles - Optional Serving Suggestion
  






Instructions



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.
   
3. Optional: Serve over egg noodles
   






Final Comments


4 servings