Braised Herb Chicken Thighs with Potatoes

prep time:: 15 min
total time:: 35 min

Makes 4 servings

Laura

From Cooking Light Magazine

ingredients

2 T. flour
2 t. paprika
1 t. salt
1 t. thyme
1 t. oregano
1/2 t. pepper
8 chicken thighs, skinned
1 t. olive oil
8 oz package baby carrots
1 large onion cut into 8 wedges
1 1/2 C. chicken broth
1/2 C. dry white wine
1 1/2 lbs. small red potatoes

directions

Combine first six ingredients in a large zip-top bag. Add chicken, shake to coat. Heat oil in a Dutch oven over medium heat. Add chicken and remaining flour mixtureto pan; cook 3 minutes on each side or until browned. 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.

Source: Laura