Braised Herb Chicken Thighs with Veggies

Combine first 8 ingredients in a plastic bag. Add chicken, close bag and shake to coat. Heat olive oil in a Dutch oven over medium heat. Add chicken and any remaining flour mixture to pan, and cook about 3 minutes on each side or until lightly brown. Add carrots, onion, pepper and garlic and cook 3 minutes, stirring frequently. Add broth and white wine. Bring to a boil. Reduce heat, and simmer 25-45 minutes (the more this is simmered the thicker and richer the sauce gets). Add green beans and cook an additional 10 minutes until vegetables are tender and chicken is cooked through. Serve over rice, couscous or quinoa.