Braised Herb Chicken Thighs with Potatoes

2 tablespoons all-purpose flour
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon black pepper
8 bone-in chicken thighs (about 2 pounds), skinned
1 teaspoon olive oil
1 ½ cups(2-inch-thick) slices carrot
1 large onion, cut into 8 wedges
1 ½ cups fat-free, lower sodium chicken broth
½ cup dry white wine
1 ½ pounds small red potatoes, quartered (Chose red-skinned potatoes that are similar in size so they’ll be done at the same time.)

Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal bag, shaking to coat.

Heat olive 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 browned.
Add carrot and onion; cook 3 minutes, stirring frequently.
Add chicken broth, white wine, and the potatoes; bring to a boil.
Reduce heat, partially cover, and simmer 35 minutes or until chicken is done and vegetables are tender.

This will make 4 servings (serving size: 2 thighs and about 1 1/3 cups vegetable mixture).

Calories: 467  Fat: 14.9g (sat 3.9g, mono 5.9g, poly 3.4g) Protein: 37.2g Carb: 40g
Fiber: 5.7g Cholesterol: 115mg Iron: 4.4mg Sodium: 887mg Calcium: 71mg