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One-Pot Paprika Chicken Thighs

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Source: reluctantentertainer.com


Serves
8
Prep
15 Mins
Cook
40 Mins
One-Pot Paprika Chicken Thighs

One-Pot Paprika Chicken Thighs, with potatoes and carrots, is flavorful, healthy, and good enough for company! You can also use white grape juice in place of the white wine.


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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