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.
Until now.
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.
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Courtney
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Twitter: notnowmomsbusy
says:
This looks great! Thanks for sharing this recipe. Definitely something new to cook with chicken :).
Happy Wednesday!
Corina Ramos recently posted…My First Walk Supports A Great Cause
That looks delicious Courtney – you are right – fall colors in a dish! I need to buy some smoked paprika – stat!
Biz recently posted…Homemade Gyros and 15 minute Naan
wow! that looks really amazing. I love how fresh and savory this dish looks… I bet is tastes amazing too!
Emily recently posted…Free Frosty for Adoption
My family would love this for dinner! Thanks for linking up with What’s Cookin’ Wedesday!
Karly recently posted…Homemade Pizza Rolls Recipe
This looks great, are there olives in the photo?
Great question! My grocery store actually offered colored mini potatoes so I grabbed those! What you see is purple mini potatoes, not olives 🙂