From Cooking Light.
2 Tbs all purpose flour
2 tsp paprika
1 tsp salt
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp black pepper
8 chicken thighs, skinned
1 tsp olive oil
1 1/2 cups 2-inch thick slices carrot
1 large onion cut into 8 wedges
1 1/2 cups fat-free, less sodium chicken broth
1/2 cup dry white wine
1 1/2 pounds small red potatos, quartered
Combine first six 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 three minutes on each side or until lightly brown. Add carrot and onion; cook three 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. Makes four servings.