Boneless chicken thighs are a flavorful, quick-cooking alternative to chicken breasts. This quick stew will become a family favorite on cold wintry nights.
4 boneless chicken thighs
1 Tbs. paprika
2 Tbs. canola oil
1/2 lb. small red-skinned potatoes, halved
8 boiling onions, peeled
2 large carrots, peeled, cut into 1-inch pieces
1 Tbs. all purpose flour
1 cup canned low-salt chicken broth
1/2 cup dry white wine or water
Chopped fresh parsley
Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine or water; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 20 minutes. Season with salt and pepper. Sprinkle with parsley.
Bon Appétit, January 2002