Paprika Braised Chicken with Spring Vegetables

It was a weekend all to myself, Sunday night dinner planning time... I suddenly randomly craved a dinner I hadn't made in about 2 years, I can say that for sure because I distinctly remember Dave not liking it as much, so I never made it again. Drawing from memory, no idea where I had found the original recipe, this glorious meal was stewed up.

Ingredients

Paprika

• 5-6 chicken thighs, bone-in, skin on (or drumsticks)
• 1.5 tblspns of paprika
• 1 tblspn of flour
• 1 tsp of thyme
• 1/2 tsp (heaping) of salt
• 1/2 tsp of black pepper
• 1 can of great chicken broth
• 1/2 cup of white wine
• 1 small onion
• Red potatoes
• Carrots

Putting it Together:

1. Mix all the spices together and either shake the spice mixture with the chicken in a ziplock bag, or rub down the chicken on your own.

2. Let the chicken sit for about 20 minutes to absorb the wonderful flavors.
3. Heat up a dutch oven and coat with approximately 2 tblspns of olive oil.
4. Brown chicken about 3-4 minutes on each side.

5. When all chicken has been browned, remove, and add the onion.
6. As the onion starts to soften add the broth and white wine. Be sure to scrape the yummy bits off the bottom of the pot.
7. Add the chicken back in and cook for 30 minutes.
8. Add the vegetables and remaining spice mixture to the pot.

9. Let cook for another 30 minutes
10. Eat!