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Serves 6 (serving size: 2 thighs, 3/4 cup potato, and 1/4 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • To prepare rub, combine onion through pepper in a small bowl.

  • To prepare chicken, sprinkle chicken thighs evenly with 1 tablespoon rub mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 3 minutes on each side or until browned. Remove chicken from pan. Add 1 teaspoon oil and onions; sauté 3 minutes. Stir in wine, scraping pan to loosen browned bits. Add broth, vinegar, and salt; bring to a boil. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes.

  • Combine 1 tablespoon rub mixture, the remaining 1 1/2 teaspoons oil, and potatoes; toss to coat. Place potatoes in a single layer on a baking sheet. Bake at 425° for 20 minutes or until tender; toss with parsley. Serve chicken with potatoes and sauce.

Nutrition Facts

302 calories; calories from fat 24%; fat 8g; saturated fat 1.6g; mono fat 3.9g; poly fat 1.5g; protein 25g; carbohydrates 30g; fiber 3.1g; cholesterol 94mg; iron 3mg; sodium 838mg; calcium 42mg.