Ready in 45 minutes
"Since I am avoiding wheat, I substituted cornstarch for flour. I infused some fresh parsley and lavender in the oil before I added the chicken. Since I had to cook my chicken in batches anyway, I kept the meat out to start the onions going. My half cup of wine went in with the onions so I could stir up all those great bits from the bottom of the pan. Excellent! Thank you for the recipe!"- pghflwr
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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.
Amount per serving
* Calories: 467
* Calories from fat: 29%
* Fat: 14.9g
* Saturated fat: 3.9g
* Monounsaturated fat: 5.9g
* Polyunsaturated fat: 3.4g
* Protein: 37.2g
* Carbohydrate: 40g
* Fiber: 5.7g
* Cholesterol: 115mg
* Iron: 4.4mg
* Sodium: 887mg
* Calcium: 71mg
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pghflwr 1 month agoSince I am avoiding wheat, I substituted cornstarch for flour. I infused some fresh parsley and lavender in the oil before I added the chicken. Since I had to cook my chicken in batches anyway, I kept the meat out to start the onions going. My half cup of wine went in with the onions so I could stir up all those great bits from the bottom of the pan. Excellent! Thank you for the recipe!
admrink 1 month agoSo simple but my husband LOVED IT. I tend to add to little salt so am learning to do better with this - this recipe needed it. Would have been nice with some celery as well but would add halfway through perhaps to keep some crispness. Next time will add remainder of flour at end to create a gravy of the broth.
Carol2484 2 months agoVery good! Will add to my fav's!
KatUvaggio 3 months agoForgot to add: For diners with tender tummies or palates, I use a quarter of the paprika and half the salt and pepper. I use Penzey's spices, so the paprika is _really_ strong!
sun2keep 3 months ago
mpau0516 3 months agoHow much carrots ! It's not in the recipe menu... ;)
mpau0516 5 months agoRealy good and easy to make!
Ange325 8 months agoReally good and simple to make.
kiltd1 10 months agoGood mild herb flavor, 40 minutes was perfect. My wife said first, it smelled delicious, second, looked good as he!! and third, tasted great!
Noy 1 year agoI substituted the wine with more chicken broth and used fresh thyme instead. It turned out delicious and my 2 years old daughter is eating it up as i write this post. Thank you for sharing!
RobinInOrinda 1 year agoMy family always eats this up!
Mom2jnc 1 year agoWe liked it! Will make again. Needs a longer cooking time tho . Next I will do a lower temp and cook for a hour at least