Wednesday, April 27, 2011

Herb Chicken Thighs with Potatoes and Carrots

2 Tbls Flour
2 tsp paprika
1 tsp salt
1 tsp dried oregano
1 tsp dried thyme
5 bone in chicken thighs (skinned)
1 tsp olive oil
1.5 cups thickly chopped carrots
1.5 onions cut into large wedges (about 8)
1.5 cups chicken broth
.5 cups white wine
7 small red potatos quartered

Combine first 6 ingredients in a plastic bag then add chicken and shake to cover the chicken with spices. Heat olive oil in a large heavy bottomed pan (my big think frying pad) and add chicken and flour stuff. Cook both sides for 3 minutes on med high heat. Then add carrots and onion and cook another 3 minutes stirring every minute. Then add the rest wait for it to boil then reduce heat and partially cover for about 35 minutes until chicken and veggies are done. Then put on a plate and eat.

Slightly modified from Cooking Light 2010 Best Quick and Easy Recipes.

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