The Weekend Chef: Braised Herb Chicken Thighs with Potatoes

Recently, I've been doing the grocery shopping on Thursday mornings.  So  on Wednesday nights I'll ask my husband what he plans on cooking over the weekend.  This usually gets an, "Oh yeah, let me check the grocery circular."  Sometimes I'll give him a recipe to make and other times he'll find or create a recipe of his own.  I think that he picked this recipe for two reasons.  First, because chicken quarters were on sale at the grocery store and second, he got to use the Dutch oven.  Since we've started using the Dutch oven that we received as a Christmas present he can't get enough of the thing!  He's always looking for an excuse to cook something in it!  Not that I blame him though.  I think everything that we've cooked in it so far has been delicious.  This dish was no exception.  It was very comfort food-ish with the chicken and potatoes.  I thought the sauce was delicious.  And though I'm not a big eater of chicken on the bone, this chicken was so tender from braising, that it came off the bone very easily with a fork.  Our son, as usual, didn't eat very much.  But the rest of us really enjoyed this.

Braised Herb Chicken Thighs with Potatoes
Recipe adapted from Cooking Light,  January 2005

Ingredients
2 tablespoons all-purpose flour
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
4 chicken quarters, skinned and split (4 thighs, 4 legs)
1 teaspoon olive oil
1 large onion, cut into 8 wedges
1 dozen white mushrooms, cut in half
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 1/2 pounds small red potatoes, quartered

Preparation:
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 mushroom 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.

Family Rating: 1 1/2 thumbs up.