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Chicken Paprika

Humble, but deeply satisfying. Smoked paprika adds a nice fall touch. Perfect for Sunday football! This is a one-pot wonder!

Ingredients

  • 6 lge. Chicken thighs, bone-in, skin-on Slightly trimmed of fat.
  • 1/2 tsp. Salt/Pepper
  • 2+ Tbsp. Smoked Paprika
  • 2 Tbsp. Olive oil
  • 1 Tbsp. Butter
  • 3 cloves Garlic, minced; about 2 Tbsp.
  • 2 Shallots, sliced; about 1/2 cup
  • 16 small Golden potatoes; like Yukons
  • 1/2 cup White wine
  • 1 cup Chicken Broth, divided in half
  • 3 Tbsp. Flour
  • 1/2 cup Heavy cream

Instructions

  • Place the chicken thighs on a platter and coat both sides with the paprika, salt and pepper. Put the chicken in a zip-lock bag and place in the fridge for at least an hour to marinate.
  • Before browning, bring the chicken to room temperature. Remove from the zip-lock and make sure all the chicken surfaces are coated with paprika. Add more if necessary.
  • In a large, heavy-bottomed skillet, heat the oil over medium-high heat. Add the chicken and cook until brown; about 3 minutes on each side. Do not turn the chicken over until it is completely browned on one side. Do not crowd the chicken. If your pan is not large enough to cook all pieces at one time, cook the chicken in batches. When thoroughly browned remove and place on a platter. Set aside.
  • Add the shallots and garlic to the hot pan and cook for about 2 minutes. Add the potatoes and a little more salt/pepper. Stir to coat all veg evenly with the spices and oil. Cook for another 5 minutes. Remove the veg from the pan and set aside.
  • Add 1/2 cup white wine to deglaze the pan. Scrape up any bits from the bottom of the pan. Bring to a boil and then reduce heat and simmer for about 5 minutes to cook off the alcohol.
  • Add 1/2 cup of chicken stock and stir to combine and cook down for about 3 more minutes.
  • Add 1 Tbsp. of butter. This brings the sauce together.
  • Make a slurry by combining 3 Tbsp. flour with the last half of chicken broth and 1/2 cup heavy cream in a bowl. Whisk vigorously to make a smooth paste with no lumps.
  • Add the slurry back into the pan. Bring to a quick boil, reduce heat and cook for another 5 minutes. Next, add the chicken and potatoes back into the pan. Make sure you also add any juices that have accumulated.
  • Cover the pan, reduce heat to medium-low and simmer the chicken and potatoes for about 40 minutes, until potatoes are tender and chicken registers about 160 on a meat thermometer. Check for seasoning and serve.