• 15197e91c02a3dacc7622ac096e0c8d6

One Pot Paprika Chicken Thighs

This recipe comes from reluctantentertainer.com. It's an easy one pot meal to make for dinner. Love, Aunt Diane Squitieri

Prep
Cook
Serves 8people
Ingredients
3
lb skinless, boneless chicken thighs, fat trimmed
kosher salt and freshly ground pepper
smokey paprika
2
tbs olive oil
pressed garlic
1
medium onion, finely chopped
2
cup sliced mushrooms
1
lb red and white small potatoes, in 1-inch chunks
2
cup baby carrots
2
tbs flour
1 1/3
cup chicken broth
3/4
cup white wine
1 1/2
tbs fresh thyme, finely chopped
Directions
1.
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.
2.
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.
3.
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.
4.
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.
5.
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.

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