Braised Thighs With Potatoes
From grizzlybear 15 years ago
- 38 minutes to make
- Serves 4
Choose red skin potatoes that are similar in size so they'll be done at the same time.
Ingredients
- 2 tablespoons all-purpose flour shopping list
- 2 teaspoons paprika shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon dried thyme shopping list
- 1 teaspoon dried oregano shopping list
- 1/2 teaspoon black pepper shopping list
- 8 chicken thighs (about 2 pounds), skinned shopping list
- 1 teaspoon olive oil shopping list
- 1 1/2 cups (2-inch-thick) slices carrot shopping list
- 1 large onion, cut into 8 wedges shopping list
- 1 1/2 cups fat-free, less-sodium chicken broth shopping list
- 1/2 cup dry white wine shopping list
- 1 1/2 pounds small red potatoes, quartered shopping list
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.
- Yield: 4 servings (serving size: 2 thighs and about 1 1/3 cups vegetable mixture)
The Rating
Reviewed by 7 people-
YUM!YUM! THANKS FOR THE POTATO TIP! HIGH 5!
CAROL LEE
leebear
in Brookpark loved it
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Dyn-o-mite! Five and thanks, griz.
Lorraine
lacrenshaw
in Horsham loved it
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WOW !!!!!!!! I LOVE THESE.........YUMMMMM
FIVE
TINK
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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