Braised Herb Chicken Thighs with Potatoes

2 tbsp. flour
2 tsp. paprika
1 tsp. salt
1 tsp. thyme
1 tsp. oregano
8 chicken thighs, skinned
1 tsp. olive oil
1½ cups sliced carrot
1 large onion, cut into 8 wedges
1½ cups chicken broth
1/2 cup dry white wine
1½lbs. small red potatoes, quartered

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.

4 servings