One-Pot Paprika Chicken Thighs

One-Pot Paprika Chicken Thighs, with potatoes and carrots, is flavorful, healthy, and good enough for company! Try it on served in rice, quinoa, or farro. You can use white grape juice in place of the white wine.

ngredients

• 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 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

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.
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Notes

One-Pot Paprika Chicken Thighs, with potatoes and carrots, is flavorful, healthy, and good enough for company! Try it on served in rice, quinoa, or farro. You can use white grape juice in place of the white wine.

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