Braised Herb Chicken Thighs With Potatoes

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Ingredients for 4 servings

2 tablespoons all-purpose flour

2 teaspoons paprika

1 teaspoon salt

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon black pepper

8 chicken thighs (about 2 pounds), skinned

1 teaspoon 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 potatoes, quartered

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