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herb braised chicken thighs

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Number of Servings:

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

Ingredients:

  • 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

    Notes

    *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.

    Source

    Cooking Light

    Posted By:

    kristenkhall14

    Posted On:

    November 30, 2017

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