Mmm mmm good.
This is great for a dinner on a night that’s a little chilly… a little like fall… a little like NOW.
INGREDIENTS
• 2 T flour
• 2 tsp paprika
• 1 tsp salt
• 1 tsp thyme (fresh is obviously preferable, but who actually ever has fresh thyme on hand??)
• 1 tsp oregano (ditto as with the thyme)
• 1⁄2 tsp pepper
• 8 chicken thighs
• 1 tsp olive oil
• 1 1⁄2 c slices carrot (one or two inches thick)
• 1 large onion, cut into wedges of whatever shape and thickness you feel like
• 1 ½ c chicken broth
• ½ c dry white wine
• 1 ½ lb small potatoes (I’m not going to lie; I actually have no idea how many potatoes make up a pound. I used two potatoes and found it to be a pleasing number.)
Put the first 6 ingredients (that’s the flour, paprika, salt, thyme, oregano, and pepper for all you dim bulbs out there) in a large Ziploc bag. Add the chicken and shake the bag like mad. It might help to seal it first.
Heat the oil in a pot. Add the crazy chicken mix to the pan. Cook 3 minutes or until lightly browned. Add the carrot and onion wedges and cook for another 3 minutes, stirring frequently. Be careful about sticking, because the flour makes things act like an adhesive. When I made this I used a low-quality pan and ended up eating half the coating on the bottom of the pan. Yeah, don’t do that.
Add the broth, the wine, and the ambiguous pound-and-a-half of potatoes. Bring to a boil. Reduce the heat and simmer 35 minutes or until the chicken is done and the vegetables are tender.
YUMMMMMMMMMMMMM
