Braised Herb Chicken Thighs With Potatoes - cooking recipe

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 skinless chicken thighs (about 2 pounds)
1 teaspoon olive oil
1 1/2 cups chopped carrots
1 large onion, cut into 8 wedges
1 1/2 cups reduced-sodium fat-free chicken broth
1/2 cup dry white wine
1 1/2 lbs small red potatoes, quartered

Preparation

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.