Braised Chicken Thighs, Carrots, and Potatoes

As a general rule, I hate cold weather.  I don't like the layers of clothes that winter requires nor do I like the sensation of a cold wind on my face.  And, if you were looking for something I really can't stand, it would have to be the salt stains I get on the hems of my pants whenever I go out after it has snowed.  As far as I am concerned, the only benefit of  cold weather is those cozy evenings spent inside under a warm blanket.  After all, who curls up with hot chocolate and a good book in the middle of May?

Warm and hearty comfort foods are also part and parcel of those winter evenings spent indoors.  This chicken dish is one of those dishes that I have to make every winter.  The aromas that waft off the herb-covered chicken simmering in broth and white wine are heavenly and the chicken comes out perfectly tender every time.  Serve it with some crusty bread for dipping in the sauce and your meal is complete.

Braised Chicken Thighs and Root Vegetables

8 chicken thighs, bone in & skin removed (I find that the skin comes off much easier if the thighs are slightly
     frozen)
2 1/2 tbsp all purpose flour
2 tsp paprika
1 tsp thyme
1 tsp basil
1 tsp dried oregano
1/2 tsp black pepper
1/2 tsp salt
1 tbsp olive oil
2 cups chopped carrots
1 large onion, cut into eight wedges
2 lbs small red potatoes, quartered
1 1/2 cups reduced sodium chicken broth
1/2 cup chardonnay or other dry white wine

1. Mix the flour, herbs, salt, and pepper together in a wide shallow bowl and use it to dredge the chicken thighs.
2. Heat a dutch oven over medium heat.  Heat oil and add chicken thighs.  Brown each side of the thighs.
3. Add carrots and onion and cook for a few minutes.
4. Add the remaining flour mixture and the rest of the ingredients and bring mixture to a boil.  Reduce heat to low, cover, and simmer until the thighs are cooked (approximately 35 minutes).