Dinner for tonite is in the oven, Food Network on tv, glass of white wine by the laptop... and I MUST share the recipe with you along with my "secret" to canned green beans! Riley, our 10 yr old grandson, LOVES Grandma's green beans! Cracks me up! They are canned beans (3 / 15-0z cans) with a HAM bouillon cube and a tablespoon of sugar. That's it. Nothing else. Bring to a boil and then simmer for about 30 minutes. The HAM bouillon is Goya, usually in the Hispanic foods section at the grocery store. If I can find it here, you can, too! The chicken recipe MUST be French, because it has wine in it (my dear husband's definition of French food!). Whether it is or not, it's a flavorful one dish meal. I'm cooking mine in my large le Creuset pot in the oven. You can make it in a Dutch oven on the stovetop, if you wish.
Braised Chicken Thighs with Herbs and Potatoes
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 boneless, skinless chicken thighs (or use bone in and remove the skin)
1 tablespoon olive oil
1 1/2 cups sliced (2-inch thick) carrots
1 large onion cut into wedges
1 1/2 cups chicken broth
1/2 cup dry white wine
1 1/2 pounds small red potatoes, quarted
Combine the first 6 ingredients (thru black pepper) in a large zip top plastic bag. Add chicken, seal and shake to coat.
Heat oil in a Dutch oven over medium heat. Add chicken and remaining flour mixture to pan; cook for 3 minutes on each side or unti lightly browned. 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. (I put mine in the oven and cooked on 350 degrees for 45 min.)
And, as the French would say, Voila! You are done!!
Braised Chicken Thighs with Herbs and Potatoes
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 boneless, skinless chicken thighs (or use bone in and remove the skin)
1 tablespoon olive oil
1 1/2 cups sliced (2-inch thick) carrots
1 large onion cut into wedges
1 1/2 cups chicken broth
1/2 cup dry white wine
1 1/2 pounds small red potatoes, quarted
Combine the first 6 ingredients (thru black pepper) in a large zip top plastic bag. Add chicken, seal and shake to coat.
Heat oil in a Dutch oven over medium heat. Add chicken and remaining flour mixture to pan; cook for 3 minutes on each side or unti lightly browned. 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. (I put mine in the oven and cooked on 350 degrees for 45 min.)
And, as the French would say, Voila! You are done!!
Helen's Notes: I added 2 cloves of fresh garlic and a sweet potate along with the other veggies. It was WONDERFUL! Serve with crusty French bread to soak up the delicious juices.
Made this dish for dinner last night......Yummy!
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