Savory Herb-Braised Chicken Thighs with Rustic Potatoes
Warm up your evening with this comforting and hearty dish of savory herb-braised chicken thighs served alongside tender, rustic potatoes. The robust flavors of paprika, thyme, and oregano infuse the chicken as it simmers gently, allowing the natural sweetness of carrots and the mild onion to complement the savory broth and white wine sauce. This one-pot meal is not only easy to prepare but also perfect for chilly nights when you crave something deliciously satisfying. Serve it with freshly baked biscuits for a delightful finish.
4
Servings
350
Calories
13
Ingredients
Ingredients
all-purpose flour
2 (tablespoons)
paprika
2 (teaspoons)
salt
1 (teaspoon)
dried thyme
1 (teaspoon)
dried oregano
1 (teaspoon)
black pepper
1/2 (teaspoon)
skinless chicken thighs
8 ((about 2 pounds))
olive oil
1 (teaspoon)
chopped carrots
1 1/2 (cups)
large onion
1 (cut into 8 wedges)
reduced-sodium fat-free chicken broth
1 1/2 (cups)
dry white wine
1/2 (cup)
small red potatoes
1 1/2 (lbs, quartered)
Instructions
1
In a large zip-top plastic bag, combine the flour, paprika, salt, thyme, oregano, and black pepper.
2
Add the chicken thighs to the bag, seal it tightly, and shake vigorously to ensure the chicken is well-coated with the seasoned flour mixture.
3
Heat olive oil in a Dutch oven over medium heat until shimmering. Add the coated chicken thighs to the pan.
4
Sear the chicken for about 3 minutes on each side, or until they are lightly browned. Remove the thighs from the pot and set aside.
5
In the same pot, add the chopped carrots and onion wedges. Sauté for approximately 3 minutes, stirring frequently, until the vegetables begin to soften.
6
Pour in the reduced-sodium chicken broth and dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
7
Return the browned chicken thighs to the pot, along with the quartered red potatoes. Bring the mixture to a gentle boil.
8
Once boiling, reduce the heat to low and cover. Let it simmer for about 35 minutes, or until the chicken is cooked through and the vegetables are tender, stirring occasionally to prevent sticking.
Nutrition Information
10g
Fat
30g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this chicken recipe?
The recipe is called Savory Herb-Braised Chicken Thighs with Rustic Potatoes.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 350 calories.
What type of chicken is best for this braised dish?
The recipe calls for 8 skinless chicken thighs, which is about 2 pounds.
How much protein is in one serving of this meal?
There are 30 grams of protein per serving.
What herbs are used to season the chicken?
The chicken is seasoned with dried thyme and dried oregano.
What kind of potatoes should be used?
The recipe uses 1 1/2 lbs of small red potatoes, quartered.
Is there alcohol in the braising liquid?
Yes, the recipe uses 1/2 cup of dry white wine to create the sauce.
How long do I need to simmer the chicken and potatoes?
The dish should simmer on low heat for about 35 minutes.
What vegetables are included in this one-pot meal?
The recipe includes chopped carrots and a large onion cut into wedges.
How much fat is in each serving?
Each serving contains 10 grams of fat.
What is the best way to coat the chicken in flour and spices?
Combine flour, paprika, salt, thyme, oregano, and pepper in a large zip-top plastic bag, add the chicken, and shake vigorously.
What type of cooking vessel is recommended?
A Dutch oven is recommended for searing and simmering this recipe.
What is the carbohydrate count for this recipe?
There are 30 grams of carbohydrates per serving.
How long should I sear the chicken thighs?
The chicken should be seared for about 3 minutes on each side until lightly browned.
What kind of broth is used?
The recipe suggests 1 1/2 cups of reduced-sodium fat-free chicken broth.
How should the onion be prepared?
One large onion should be cut into 8 wedges.
What is the recommended amount of paprika?
The recipe uses 2 teaspoons of paprika.
Do I need to peel the potatoes?
The recipe calls for rustic potatoes, so quartering the small red potatoes with the skin on is appropriate.
Is olive oil used in this recipe?
Yes, 1 teaspoon of olive oil is used to heat the Dutch oven for searing.
What should I serve with this dish?
The description suggests serving it with freshly baked biscuits.
How much flour is needed for the coating?
2 tablespoons of all-purpose flour are required.
Should the simmer be covered or uncovered?
The pot should be covered while simmering on low heat.
How do you handle the browned bits in the pan?
After adding the broth and wine, use a wooden spoon to scrape up the browned bits from the bottom of the pot.
What amount of chopped carrots is needed?
The recipe requires 1 1/2 cups of chopped carrots.
Is this a fast-cooking meal?
It is a braised dish that takes roughly 45-50 minutes of active and passive cooking time.
Can this be considered comfort food?
Yes, it is tagged as comfort food and a hearty meal perfect for chilly nights.
How much black pepper is used?
The recipe uses 1/2 teaspoon of black pepper.
What is the amount of salt used?
The recipe calls for 1 teaspoon of salt.
How do I know when the chicken is done?
The chicken is ready when it is cooked through and the surrounding vegetables are tender after about 35 minutes of simmering.