Braised Herb Chicken Thighs With Potatoes

I love one pot cooking. I especially love cooking in a pot that cleans up easily, like my dutch oven.

I love it even better when the dish you are cooking in your one pot turns out to be good and something you wold make again. You know what I am taking about. You see a recipe, all the ingredients are things you like, the preparation isn't that complicated, it smells fabulous as it is cooking, but it tastes bleh or blah or worse blech. This isn't one of those dishes.

I found this recipe on cookingcache.com. Based on what we had in the pantry I made some adjustments which are to be found in the recipe below.

Braised Herb Chicken Thighs With Potatoes
(Source: cookingcache.com)
Ingredients
3 tablespoons all-purpose flour
2 teaspoons smoked paprika
1 teaspoon salt
3 teaspoons Italian herb blend
1/2 teaspoon black pepper
8 chicken thighs (about 2 pounds), skinned
1 teaspoon olive oil
2 cups baby carrots
1 large onion, cut into 16 wedges (cut into 8 wedges, then cut those wedges in half)
1 1/2 cups fat-free, less-sodium chicken broth
1/4 cup cider vinegar
1/4 cup water
1 1/2 pounds fingerling potatoes

Directions
Combine first 5 ingredients in a large zip-top plastic bag.
Add the chicken, seal the bag and shake to coat.
Heat the oil in a Dutch oven over medium heat.
Add the chicken and remaining flour mixture to the dutch oven.
cook for 3 minutes on each side or until the chicken is lightly brown.
Add the carrot and onions; cook for another 3 minutes, stirring frequently.
Add chicken broth, vinegar, water and potatoes, bringing entire mixture to a boil.
Reduce heat and cover, simmering for 35 minutes or until chicken is done and vegetables are tender.

Yield: 4 servings (serving size: 2 thighs and about 1 1/3 cups vegetable mixture)

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