Braised Herbed Chicken

Braised Herbed Chicken
Serves 4
Prep Time: 15 minutes

In a small bowl, combine the rosemary, thyme, oregano, garlic powder and black pepper. Heat the oil in a dutch oven over medium-high heat. Add the chicken and sauté for 3 minutes per side. Add the garlic and sauté for 30 seconds. Add the potatoes and carrots around the chicken in the pan. Pour the herb mixture over the chicken and potatoes. Add the chicken broth to the pan and bring to a boil. Reduce
heat to a simmer; cover and cook for 30-35 minutes.


Nutrition Facts:
Serving Size: 1 chicken thigh + ½ cup vegetables Calories 260 Carbohydrate 23 g
Protein 21 g Fat 9.0 g Saturated Fat 2.1 g Sugar 3 g Dietary Fiber 3 g Cholesterol
105 mg Sodium 265 mg Potassium 765 mg

1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 pound boneless, skinless, chicken thighs
2 cloves garlic
2 cups fat-free, reduced sodium chicken broth
3 large carrots, cut into 1-inch chunks
12 ounces fingerling potatoes, cut in half


Provided by Sheri Gilbert of the Valley Schools Employee Benefits Trust (VSEBT) in the January 2015 Wellstyles Monthly Newsletter.


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