Braised Herb Chicken Thighs with Potatoes

Cooking Light, January 2005

YUM!! This was really goood!! It’s going on the definitely make again list. I need a bigger dutch oven though. It looked more like pot roast with chicken thighs. *snort* The flour mixture didn’t thicken the sauce as much as I had thought it would. If you want it thicker you’ll need to add a slurry of flour and water to the juice when you take the chicken and veggies out. I would make extra for left overs, it’s that good.

Measuring cups and spoons

Knife

Cutting board

Dutch oven

Tongs