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herb braised chicken thighs

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - all-purpose flour
  • 2 teaspoons - paprika
  • 1 teaspoons - salt
  • 1 teaspoons - dried thyme
  • 1 teaspoons - dried oregano
  • 1/2 teaspoons - black pepper
  • 8 - chicken thighs, skinned
  • 1 teaspoons - olive oil
  • 1 1/2 cups - slices carrot, 2-inch-thick
  • 1 - large onion, cut into 8 wedges
  • 1 tablespoons - garlic, minced
  • 1 1/2 cups - low-sodium chicken broth
  • 1/2 cups - dry white wine
  • 1 1/2 pounds - small red potatoes, quartered
  • Directions:

    1. Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal bag, shaking to coat.
    2. 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 garlic and cook for 30 seconds or until fragrant. Add broth, wine, and potatoes; bring to a boil. Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.

    Brief Description

    This braised herb chicken thighs recipe will become your go-to dish. Choose red skin potatoes that are similar in size so they'll be done at the same time.

    Main Ingredient:

    chicken thighs

    Category:  Poultry

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 40 min


    *Cook with lid on for 15 minutes and then off to retain some sauce. If you want it thicker, keep the lid off the entire time.


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    Posted On:

    November 30, 2017

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