Braised Herb Chicken Thighs With Potatoes - cooking recipe

Ingredients

2 tablespoons all-purpose flour, all-purpose
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dried thyme, dried
1 teaspoon dried oregano, dried
1/2 teaspoon black pepper
2 lbs chicken thighs (8)
1 teaspoon olive oil
1 1/2 cups carrots, sliced thick (2 inch)
1 large onion, large, cut into wedges
1 1/2 cups fat-free low-sodium chicken broth, fat free, low sodium
1/2 cup dry white wine, dry
1 1/2 lbs red potatoes, small, quartered

Preparation

Combine first 6 ingredients in a large zip lock 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 browned. Add carrots, 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.