YUM!!
Herb Braised Chicken Thighs
Serves 6
3 tablespoons flour
3 teaspoons paprika
1 1/2 teaspoon salt
1 1/2 teaspoon dried thyme
1 1/2 teaspoon dried oregano
3/4 teaspoon black pepper
12 skinless chicken thighs
1 1/2 teaspoons olive oil
2 cups (2-inch-thick) sliced carrot
2 large onions, cut into wedges
2 1/4 cups low sodium chicken broth
3/4 cup dry white wine
2 1/4 pounds small red potatoes, quartered
Combine first 6 ingredients (flour through pepper) in a large zip-top plastic bag. Add chicken; seal bag, shaking to coat.
Heat oil in a Dutch oven or large pot 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.
Per Serving: 390 Calories; 7g Fat; 35g Protein; 43g Carbohydrate; 5g Dietary Fiber; 107mg Cholesterol; 866mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 8
SERVING SUGGESTIONS: Serve with a great big spinach salad—with some thin sliced red onion, dried cranberries and chopped walnuts tossed with an easy vinaigrette, yum!!
Serves 6
3 tablespoons flour
3 teaspoons paprika
1 1/2 teaspoon salt
1 1/2 teaspoon dried thyme
1 1/2 teaspoon dried oregano
3/4 teaspoon black pepper
12 skinless chicken thighs
1 1/2 teaspoons olive oil
2 cups (2-inch-thick) sliced carrot
2 large onions, cut into wedges
2 1/4 cups low sodium chicken broth
3/4 cup dry white wine
2 1/4 pounds small red potatoes, quartered
Combine first 6 ingredients (flour through pepper) in a large zip-top plastic bag. Add chicken; seal bag, shaking to coat.
Heat oil in a Dutch oven or large pot 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.
Per Serving: 390 Calories; 7g Fat; 35g Protein; 43g Carbohydrate; 5g Dietary Fiber; 107mg Cholesterol; 866mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 8
SERVING SUGGESTIONS: Serve with a great big spinach salad—with some thin sliced red onion, dried cranberries and chopped walnuts tossed with an easy vinaigrette, yum!!
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