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YOU CAN EAT THAT: RECIPE OF THE WEEK, SAY GOODBYE TO SUMMER
By robyn | September 7, 2008
Hi all!
Was taking some time off from writing in the later part of August to relish in the last days of summer!
I know, I know, it’s not officially fall until Sept 21st, but I can feel a certain change in the air. Whether its seeing big yellow buses gracing the roadways or the need for a light sweater at dusk, fall in all its colorful glory will be upon us very soon.
As the dark nights come earlier and the need to nestle and cozy up becomes stronger, here’s a fabulous one pot, minimal clean up Braised Chicken recipe that will grace your table many a fall night.
BRAISED HERB CHICKEN
2 Tbsp flour
2 tsp paprika
1 tsp salt
1 tsp dried thyme
1 tsp dried oregano
black pepper to taste
8 chicken thighs, skinned, bone in
1 ½ cups sliced carrots
1 large onion, cut into 8 wedges
1 ½ cups chicken broth
½ cup white wine
1 ½ pounds small red potatoes, quartered
1. Combine the flour, paprika, salt, thyme, oregano and pepper in a large bowl or plastic bag. Add the chicken thighs and dredge the thighs in the mixture. Remove the chicken to a plate.
2. Heat the oil in large Dutch oven over medium heat. Add the chicken and any remaining flour mixture to the pan. Cook for 3 minutes on each side. Add the carrot, onion and cook for 5 minutes. Add the broth, wine and potatoes and bring to a boil. Reduce the heat and simmer for 35 minutes.
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