one-pot paprika chicken thighs

Name: One-Pot Paprika Chicken Thighs
Prep time: 15 min
Cook time: 40 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 1/2 pound(s) skinless, boneless chicken thighs, fat trimmed; - kosher salt and freshly ground pepper to taste; - spaniash smoked paprika to taste; 1 tablespoon(s) olive oil; - pressed garlic, as much as you like; 1/2 medium onion, finely chopped; 1 cup(s) sliced mushrooms; 1/2 pound(s) red and white small potatoes, in 1-inch chunks; 1 cup(s) baby carrots; 1 tablespoon(s) flour; 2/3 cup(s) chicken broth; 1/2 cup(s) scant 1/2 cup white wine; 3/4 tablespoon(s) fresh thyme, finely chopped

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

A one pot meal with potatoes and carrots, has lots or flavor, is healthy, and good enough for company. Try it on served in rice, quinoa, or farro. You can use white grape juice in place of the white wine if you prefer. Feel free to increase the amount of veggies, I did,

(1 rating)

yield 4 serving(s)

prep time 15 Min

cook time 40 Min

method Stove Top

Ingredients For one-pot paprika chicken thighs

1 1/2 lb

skinless, boneless chicken thighs, fat trimmed
kosher salt and freshly ground pepper to taste
spaniash smoked paprika to taste
1 Tbsp

olive oil
pressed garlic, as much as you like
1/2 md

onion, finely chopped
1 c

sliced mushrooms
1/2 lb

red and white small potatoes, in 1-inch chunks
1 c

baby carrots
1 Tbsp

flour
2/3 c

chicken broth
1/2 c

scant 1/2 cup white wine
3/4 Tbsp

fresh thyme, finely chopped

How To Make one-pot paprika chicken thighs

1
In a Ziploc bag, combine about 2 T. smokey paprika, 1 tsp. each of salt and pepper.

2
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
3
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.
4
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 saute for about 5 minutes.
5
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
6
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.
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