Recipe
Braised Herb Chicken Thighs With Potatoes Recipe
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Grizzlybear / All my dishes 4 months ago
Choose red skin potatoes that are similar in size so they'll be done at the same time.
Prep:20m Cook:35m Servings:4
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 Grizzlybear |
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Fans
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
Directions
- 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.
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Alterations
smithjammes 2 months, 2 weeks ago said:
I also added whole garlic cloves to the carrots and onions as they sauteed, and mushrooms and fresh parsley in the last few minutes of cooking. Oh, I also added sage to the flour mixture. YUM! thanks for the good recipe!
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auntybea 1 month, 1 week ago said:
This is on the menu for supper tonight Griz. I'll give you a report.
auntybea 1 month ago said:
My hubby made this on Father's day while I was indisposed with a twisted ankle. He used 8 chicken thighs I had defrosted, red potatoes and carrots. It was delicious! And there was a lot of delicious gravy for bread or biscuits or even dumplings! Leftovers was even better than the first day. We will make this again.