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Katie & Daddy’s Paprika Chicken




Source of Recipe


From Katie & Daddy, adapted from Cooking Light Magazine


Recipe Introduction


This is a deeply flavored and comforting dish. We liked this a lot, especially served with Daddy’s Orange-Walnut Salad and some good, crusty bread. Katie does this in a slow cooker and I did it on top of the stove in a Dutch oven. Either way, this goes together so quickly and easily that the end result is surprising – it tastes and feels like something that takes forever. We found that it needed more time for the vegetables to get fully done (Katie probably avoids that problem using a slow cooker), so next time, I think that I’ll parboil the carrots and potatoes before putting them in. I doubled the flour because there wasn’t quite enough of the dredging mixture for all the chicken, but think that you should keep the amounts of the herbs and spices the same, otherwise you could end up overpowering the meat and vegetables. I also think that this would be good with pearl onions instead of yellow.


List of Ingredients




4 T. all-purpose flour
2 t. paprika
1 t. salt
1 t. dried thyme
1 t. dried oregano
1/2 t. black pepper
8 chicken thighs (about 2 pounds), skinned [they use boneless]
1 t. olive oil [I needed more than this]
1 1/2 c. (2-inch-thick) slices carrot
1 large onion, cut into 8 wedges
1 1/2 c. fat-free, less-sodium chicken broth
1/2 c. dry white wine
1 1/2 pounds small red potatoes, quartered [I only used a pound and that was plenty]
Green beans – eyeball this, use the amount that looks right to you


Recipe



Mix the flour, paprika, salt, thyme, oregano and black pepper in a zip-top bag. Blot the chicken dry and put in the bag. Shake to coat. Remove the chicken from the bag reserving the flour mixture.

Heat the olive oil in the Dutch oven over medium. Sauté chicken until lightly brown (about 3 minutes per side). You may need to do this in batches. Remove the chicken as it is done browning. When chicken is finished add more oil, if needed and sauté the carrot, onion and the reserved flour mixture for about three minutes. Add the broth and the wine to the pan, scraping up any bits on the bottom. Add the potatoes and the chicken and bring to a boil. Reduce the heat to a simmer and cover. Simmer for about 35 minutes.

When you add the beans will depend on what kind you use. Fresh beans will need longer, frozen less time and canned only long enough to heat up. The chicken and vegetables should be tender. Taste to adjust the seasonings.

Serves 4 – 6.