||Remove skin from chicken. Sprinkle chicken lightly with salt and pepper to taste.
TIP: Nutrition facts are based on removal of skin from chicken.
||On dinner plate, combine flour and thyme. Coat thighs lightly with flour, reserving any excess.
||In Dutch oven over medium high heat, heat oil. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove and keep warm.
||Add reserved flour to pot; cook 3 to 4 minutes, or until flour has deepened to a rich brown, stirring constantly. With wire whisk, stir in beef broth, wine, tomato paste and garlic.
||Return chicken to pot and add potatoes. Reduce heat to medium low; cover and cook 15 to 20 minutes, or until potatoes are tender but not mushy.
||Stir in frozen vegetables; simmer 5 to 10 minutes longer, or until chicken is cooked through and vegetables are tender.
||To serve, garnish with thyme sprigs or chopped parsley.