Nutritional Information Calories: 467 Fat: 14.9g Protein: 37.2g Carbohydrates: 40g Fiber: 5.7g Cholesterol: 115mg Sodium: 995mg Servings Serves 4, each serving size: 2 thighs and about 1 1/3 cups vegetable mixture Time To Cook Preparation time: 15 minutes, total cooking time: 50 minutes. Braised Herb Chicken Thighs With Potatoes Ingredients 2 tablespoons all-purpose flour 2 teaspoons paprika 1 teaspoon salt 1 teaspoon dried thyme 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 8 boneless & skinless chicken thighs, about 2 pounds 1 teaspoon olive oil of your choice 1.5 cups carrot slices, about 2 inches thick 1 large yellow onion, cut into 8 wedges 1.5 cups Kitchen Basics brand chicken broth/stock 1/2 cup dry white cooking wine 1.5 pounds baby red potatoes, cut and quartered Directions Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal bag, shaking bag 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.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.