So sorry for the unexpected hiatus! I’m having a hard time adjusting to cooking for one – anyone have any suggestions? I tend to make one thing and then eat it until I’m sick of it. Or, just eat oatmeal. Or just snack on sweet potato fries and roasted cauliflower. 🙂
I made this when I had friends over one night and I thought it was really, really good. It was super simple and incredibly tasty. Make sure you use the biggest skillet you have if you don’t have a dutch oven. Everything barely fit into my pan.
Braised herb chicken thighs with potatoes
from Cooking Light
- 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
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.