Ingredients

3 lb skinless, boneless chicken thighs, fat trimmed

1 tsp. each Kosher salt and freshly ground pepper

2 Tbsp. Smoked Paprika, you can also use regular paprika

2 Tbs. olive oil

Pressed garlic

1 medium onion, finely chopped

2 cups sliced mushrooms

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

Directions

In a Ziploc bag, combine about 2 T. smoked 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 rice, or quinoa.

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