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Braised Herb Chicken Thighs With Carrots & Potatoes Recipe

Ingredients

How to make it

  • 1. Combine the first 6 ingredients in a large zip top plastic bag. Add chicken; seal bag; shake 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.
  • Nutritional facts:
  • Serving size: 2 thighs and 1 1/3 cups vegetables
  • Calories: 467 Total Fat: 14.9g Saturated Fat: 3.9g Protein: 37.2g Carbohydrates: 40g Fiber: 5.7g cholesterol: 115mg. Iron: 4.4g Sodium 887mg. Calc: 71mg Sugars: g Potassium: mg

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The Cook

Semigourmet53 Duluth, Georgia

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