Favoreats LLC

GET — On the App Store


One-Pot Paprika Chicken Thighs

Reluctant Entertainer
  • 55 minutes
  • Serves 8


3 lb

skinless, boneless chicken thighs, fat trimmed

1 tsp

each Kosher salt and freshly ground pepper

2 tbsp

McCormick Smoked Paprika (you can also use regular paprika)

2 tbsp

olive oil

Pressed garlic


medium onion, finely chopped

2 cups

sliced mushrooms

1 lb

red and white small potatoes, in 1-inch chunks

2 cups

baby carrots

2 tbsp


1 1/3 cups

chicken broth

3/4 cup

white wine (or white grape juice)

1 1/2 tbsp

fresh thyme, finely chopped


  • Instructions

    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 farro, rice, or quinoa.

    Elaine Sanchez • 2020-11-30

5 people Recommend This Recipe