Smoked Paprika Chicken

Here's the recipe we used for our Smoked Paprika Chicken. We used a Le Creuset Braiser to prepare this fabulous meal. You don't have to use a braiser as long as it's deep enough pan to hold everything. The best thing is that it's a super easy recipe to follow.

Ingredients:

• 6 bone in chicken thighs (bone in and skin adds so much flavor)

• 1 Tsp. salt and freshly ground pepper

• 2 Tbsp. Smoked Paprika

• 2 Tbsp. olive oil

• Pressed garlic (3 or 4 cloves)

• 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 Tbsp. flour

• 1 1/3 cups chicken broth

• 3/4 cup white wine

• 1 1/2 Tbsp. fresh thyme finely chopped

Directions:

Place the chicken in a Ziplock bag.

1. Add in the paprika, salt and pepper.

2. Seal the bag and shake until the chicken is fully covered..

3. Add oil to a pan over medium high heat and place the chicken in.

4. Fry for 2 to 3 minutes on each side. Remove.

5. Add in garlic, onions, baby carrots, mushrooms and potatoes.

6. Salt and pepper to taste.

7. Stir until the onions become translucent.

8. Add white wine and flour, stir.

9. Pour the chicken stock in, reduce the heat, reintroduce cooked chicken.

10. Cover and cook on medium low heat for 30 minutes or until veggies are tender.

11. Garnish with thyme and enjoy this tasty one pan paprika chicken thighs dish.