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 - 2006-02-08: Recipe of the Day

 
Braised Herb Chicken Thighs With Potatoes Recipe
Choose red skin potatoes that are similar in size so they'll be done at the same time.

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 1/2 cups (2-inch-thick) slices carrot
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

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.

Yield: 4 servings (serving size: 2 thighs and about 1 1/3 cups vegetable mixture)

NUTRITION PER SERVING CALORIES 467(29% from fat); FAT 14.9g(sat 3.9g,mono 5.9g,poly 3.4g); PROTEIN 37.2g; CHOLESTEROL 115mg; CALCIUM 71mg; SODIUM 887mg; FIBER 5.7g; IRON 4.4mg; CARBOHYDRATE 40g

Cooking Light, JANUARY 2005





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