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
-
1/2 cup dry white wine
-
1 1/2 lbs small red potatoes, quartered
-
1 1/2 cups reduced-sodium fat-free chicken broth
Instructions
- 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.