There are recipes I try out that I know are going to be good. There are recipes I try out that I know are going to be great. Then, there are those stand out recipes. Like, I’m almost blogging about them before we’ve consumed them because I’m that confident it’s a win all around and I need to share with you immediately. This is that recipe (Don’t worry, I don’t ever actual hit publish unless it’s a hit!).
I love when I find a new go-to chicken recipe that actual wows me. Let’s be honest, there are literally a million and they tend to blend together while scanning photo after photo after photo on Pinterest. Yes I get super hungry, but rarely am I overly impressed.
This smokey paprika chicken hit me hard. I love smoked paprika and thought the colors and seasonings and one pot comfort just screamed fall to a tee. A deep smokey flavor is seared and sautéed to perfection throughout. You get meat, you get veggies, you get carbs. What more could you want?
Ah, that’s right. A glass of Pinot.
- 1.5 lb skinless, boneless chicken thighs, fat trimmed
- Kosher salt and freshly ground pepper
- 4 TBS Smokey paprika
- 2 Tbs. olive oil
- 3 cloves of garlic, minced
- 1 medium onion, finely chopped
- 2 cups sliced mushrooms
- 1 lb. red and white small potatoes, in 1-inch chunks
- 4 large carrots, peeled, and cut on the diagonal into 1 inch chunks
- 2 Tbs. flour
- 1 1/3 cups chicken broth
- 3/4 cup white wine
- 1 1/2 Tbs. fresh thyme, finely chopped
- In a Ziploc bag, combine about 4 T. smokey paprika, 2 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 dutch oven, 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 onion to the dutch oven, stirring for about 2 minutes. Add in the garlic for another minute. Add the mushrooms and stir another few 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, mix in the thyme. Taste and adjust the seasoning with more salt and pepper.
- You can serve on top of rice or noodles. We served baked naan on the side for all the delicious sauce.