Ingredients

The following ingredients have 4 Servings
  • 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 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

Instruction

  • 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.