One-pot wine-braised chicken thighs and potatoes
- 24 chicken thighs
- 3 red onions
- 12 yellow potatoes
- 3 tbsp olive oil
- 2 ¼ lbs baby carrots
- 3 tbsp flour
- ¾ cup white wine
- 4 ½ cups chicken broth
- 1 ½ tsp smoked paprika
- 2 tbsp thyme
Preheat oven to 375 degrees F. Place chicken thighs on a plate and season with a generous pinch of salt and pepper.
Peel onion and finely chop. Wash yellow potato and cut into 1 1/2-inch cubes.
In a large oven-safe pot or Dutch oven over medium-high heat, warm olive oil. Add chicken thigh and cook until well browned, 4 to 6 minutes on each side. Transfer to a plate and set aside.
Add onion to the empty pot, keeping on medium-high heat, and cook 2 to 3 minutes, stirring often. Add yellow potato and baby carrots and cook until vegetables begin to brown, about 5 minutes.
Add flour to the pot and stir to coat. Add white wine and simmer until liquid is almost gone. Add chicken broth and smoked paprika, then return chicken thigh to the pan and let the mixture come to a boil.
Cover and place in the oven 30 to 35 minutes, or until vegetables are tender and center of chicken reads 165 degrees F on a thermometer.
Garnish with fresh thyme and season with salt and pepper to taste.