1 lb. red and white small potatoes, in 1-inch chunks
2 cups baby carrots
2 Tbs. flour
1 1/3 cups chicken broth
3/4 cup white wine (or white grape juice)
1 1/2 Tbs. fresh thyme, finely chopped
Instructions
In a Ziploc bag, combine about 2 T. smokey paprika, 1 tsp.
each of salt and pepper. Mix together and add 4-5 pieces of
chicken at a time, lightly shaking. Pull the chicken pieces out
and put on a large plate. Repeat the process, adding more
spices if needed, until all the chicken has been coated.
In a large heavy frying pan, heat the oil over medium-high heat.
Add the chicken and cook until brown, about 2 minutes on
each side. Transfer the chicken to a plate. Repeat the process
until all the chicken has been lightly cooked.
Add the garlic and onion to the frying pan, stirring for about 2
minutes. Add the mushrooms and stir another 2 minutes. Add
the potatoes and carrots. Sprinkle with salt and pepper and
sauté for about 5 minutes.
Gently whisk the flour into the wine. Gradually pour into the
vegetable mixture. Bring to a boil, stirring frequently. Add the
chicken stock; stir. Return the chicken to the pan and bring to
a boil.
Cover the pan, and reduce the heat to medium-low, simmering
until the chicken and vegetables are cooked. Cook for about
30 minutes. Right before serving, stir the chicken and
vegetables; add in the thyme. Taste and adjust the seasoning
with more salt and pepper. Serve on farro, rice, or quinoa.
Originally Submitted
12/21/2015
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