Braised Herb Chicken Thighs with Potatoes

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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
Cutting board
Dutch oven

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