Ingredients Jump to Instructions ↓

  1. 4 Chicken thighs with skin and bone

  2. 1 tablespoon 15ml Paprika

  3. 2 tablespoons 30ml Vegetable oil

  4. 3/4 lb 340g / 11oz Small red-skinned potatoes - halved

  5. 8 Boiling onions - peeled

  6. 2 Carrots - peeled, and (large) Cut into 1" pieces

  7. 1 tablespoon 15ml All-purpose flour

  8. 1 cup 237ml Canned low-salt chicken broth

  9. 1/2 cup 118ml Dry white wine Salt - to taste Freshly-ground black pepper - to taste Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and saute until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley. This recipe yields 4 servings.


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