Categories: Soups- Stews -Chowder-Chili

Ingredients

• 3/4 tsp. dried oregano
• 3/4 tsp. dried basil
• 3/4 tsp. salt
• 3/4 tsp. pepper
• 8 skinned and boned chicken thighs
• 1/4 cup all-purpose flour
• 3 Tbsp. olive oil, divided
• 1 large onion, chopped
• 1 cup dry white wine
• 3 cups low-sodium chicken broth
• 3 medium-size red potatoes, peeled and diced
• 3 medium tomatoes or 6 plum tomatoes, peeled, peeled and chopped
• 2 large carrots, sliced
• 1 bay leaf
• 3 Tbsp. chopped fresh cilantro
• Hot cooked couscous

Directions

1. Combine dried oregano, dried basil, salt and pepper, and sprinkle seasoning mixture evenly over chicken. Lightly dredge chicken in flour, shaking to remove excess.
2. Brown 4 chicken thighs in 1 Tbsp. hot oil in a Dutch oven over medium-high heat 3 to 4 minutes on each side. Repeat procedure with remaining 4 chicken thighs and 1 Tbsp. hot oil.
3. Saute onion in remaining 1 Tbsp. hot oil in Dutch oven 3 minutes or until lightly browned. Stir in wine, and cook 2 to 3 minutes.
4. Return chicken to Dutch oven; add chicken broth and next 4 ingredients. partially cover, reduce heat, and simmer, stirring occasionally, 45 minute. Stir in cilantro; remove and discard bay leaf. Serve over couscous.

5. makes 10 cups

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