One-Pot Paprika Chicken Thighs
Description
In about 1 hour, you can serve a delicious one pot meal that is full of flavorful chicken and fresh vegetables. Serve is just as it is, or with rice or egg noodles. It's so good, you can serve it to company.
Ingredients
3 lb. skinless, boneless chicken thighs, fat trimmed (drumsticks or breasts work, as well)
1 t. Kosher salt
1 t. freshly ground pepper
2 T. smoked paprika
2 T. olive oil
pressed garlic, to taste
1 medium onion, finely chopped
2 c. sliced mushrooms
1 lb. red and white small potatoes, 1 inch chunks
2 c. baby carrots
2 T. flour
1 1/3 c. chicken stock/broth
3/4 c. white wine or white grape juice
1 1/2 T. fresh thyme, finely chopped
Directions
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Wash chicken; pat dry with paper towels.
In a ziplock bag, mix together smoked paprika, salt and pepper. Add 4-5 pieces of chicken at a time, lightly shaking. Remove chicken pieces; place on a large plate/platter; repeat process, adding more spices if needed, until all chicken has been coated.
In a large heavy skillet, heat oil over medium-high heat; add chicken; lightly cook until brown, about 2 minutes per side. Transfer chicken to a plate/platter. Repeat until all chicken has been cooked.
Add garlic and onion to the fskillet, stirring for about 2 minutes; add mushrooms; stir another 2 minutes; add potatoes and carrots. Season with salt and pepper; sauté about 5 minutes.
In a bowl, gently whisk flour into the wine; gradually pour into the vegetable mixture. Bring to a boil, stirring frequently; add chicken stock/broth; stir. Return chicken to skillet; bring to a boil; cover; reduce heat to medium-low, simmering until chicken and vegetables are cooked, about 30 minutes.
Right before serving, stir; add thyme; taste and adjust seasoning with salt and pepper, as needed.
Serve.
8 servings.