Braised Herb Chicken Thighs With Potatoes Recipes

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HERB-ROASTED CHICKEN THIGHS WITH POTATOES



Herb-Roasted Chicken Thighs With Potatoes image

Make this easy yet impressive one-dish recipe of chicken thighs with potatoes for a satisfying dinner. An herb vinaigrette and shallots add a burst of flavor.

Provided by Elise Bauer

Categories     Dinner     1-Pot     Casserole     Make-ahead

Time 1h30m

Yield 6

Number Of Ingredients 16

Vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 to 2 teaspoons Dijon mustard (less or more depending on how much you like mustard, we like it with 2 teaspoons)
1 teaspoon dried herbes de provence (can sub Italian seasoning or dry thyme or 1 Tbsp of fresh chopped herbs such as thyme or tarragon)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Chicken:
2 pounds chicken thighs, bone in, skin-on, trimmed of excess skin and fat
1 teaspoon of kosher salt
1 teaspoon extra virgin olive oil
3 large Yukon gold potatoes (about 1 1/2 pounds), peeled and thinly sliced (1/8-inch thick or less)
1 cup sliced, peeled shallots (can sub thinly sliced onion that have soaked in water for 10 min)
3 to 4 whole garlic cloves, crushed and peeled
Several whole sprigs of fresh tarragon or thyme (optional)
More salt and pepper to taste

Steps:

  • Make the vinaigrette: In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, herbes de Provence, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper.
  • Bake: Bake uncovered in a 375°F oven for 50 minutes, or until the thighs are well browned and cooked through. Remove and let rest for 10 minutes before serving.

Nutrition Facts : Calories 514 kcal, Carbohydrate 37 g, Cholesterol 194 mg, Fiber 4 g, Protein 40 g, SaturatedFat 7 g, Sodium 691 mg, Sugar 4 g, Fat 24 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

BRAISED HERB CHICKEN THIGHS WITH POTATOES



Braised Herb Chicken Thighs With Potatoes image

Make and share this Braised Herb Chicken Thighs With Potatoes recipe from Food.com.

Provided by Peggy L.

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons all-purpose flour, all-purpose
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dried thyme, dried
1 teaspoon dried oregano, dried
1/2 teaspoon black pepper
2 lbs chicken thighs (8)
1 teaspoon olive oil
1 1/2 cups carrots, sliced thick (2 inch)
1 large onion, large, cut into wedges
1 1/2 cups fat-free low-sodium chicken broth, fat free, low sodium
1/2 cup dry white wine, dry
1 1/2 lbs red potatoes, small, quartered

Steps:

  • Combine first 6 ingredients in a large zip lock 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 browned. Add carrots, 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.

Nutrition Facts : Calories 701.4, Fat 37, SaturatedFat 10.2, Cholesterol 191, Sodium 849.1, Carbohydrate 41.1, Fiber 5.7, Sugar 6.6, Protein 45.8

BRAISED HERB CHICKEN THIGHS WITH POTATOES



Braised Herb Chicken Thighs With Potatoes image

This is a great one dish meal for a chilly night. Make up some biscuits while the dish is simmering on the stove top. Choose red skin potatoes that are similar in size so they'll be done at the same time.

Provided by greysangel

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

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 skinless chicken thighs (about 2 pounds)
1 teaspoon olive oil
1 1/2 cups chopped carrots
1 large onion, cut into 8 wedges
1 1/2 cups reduced-sodium fat-free chicken broth
1/2 cup dry white wine
1 1/2 lbs small red potatoes, quartered

Steps:

  • 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.

Nutrition Facts : Calories 316.6, Fat 4.9, SaturatedFat 1.1, Cholesterol 68.1, Sodium 699.4, Carbohydrate 42.7, Fiber 6.5, Sugar 5.6, Protein 21.1

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