It’s BRRRR cold outside, friends! If you’re looking for a quick, easy cold weather meal to warm your sassy selves this winter, this is it. I threw this together one night when I defrosted chicken thighs, but knew I didn’t want to make my teriyaki lemon chicken… yet again. It turned out surprisingly good…great, in fact! So amazingly wonderful that hubby didn’t hesitate for seconds and we actually had nothing leftover. The chicken was so tender, the veggies done just right, and the flavor of sweetness just melting in your mouth…mmm. Tasty.
The prep & active cooking time is approximately 30 minutes, with 30-40 more minutes for the chicken & veggies to cook uninterrupted.
Ingredients
2 tablespoons extra-virgin olive oil
4 skin-on chicken thighs
1 tablespoon ground paprika
salt & pepper to taste
1 cup quartered onion
2 minced garlic cloves (you can add as few as one or as many as 3 depending on size & your garlic preference)
1 cup carrots sliced diagonally into 1.5″ pieces (just kidding-you can slice them as big as 2″ but don’t slice them too small or they’ll be too mushy. and feel free to not cut them on the diagonal. you rebel you)
2 baking potatoes chopped into roughly 1.5-2″ cubes
2 tablespoons flour
1 14-oz can of chicken stock
1/2 cup dry white wine
1-1/2 tablespoons of fresh thyme (or 1 tablespoon of dried thyme)
Steps to Yummy Goodness
1. In a medium skillet, heat olive oil.
2. Salt & pepper the chicken thighs and sprinkle the paprika on each thigh evenly.
3. Add chicken to the skillet and brown on all sides over medium-high heat, about 4-6 minutes.
4. Set browned chicken aside on a plate and place chopped veggies into the skillet.
5. Saute veggies for about 2 minutes, then sprinkle flour over veggies and stir until the flour is thoroughly mixed in.
6. Slowly add the chicken broth and wine to the skillet. Bring to a boil.
7. Once boiling, return the chicken to the skillet, reduce heat to medium-low, cover, and let simmer for 30-40 minutes, until chicken is thoroughly cooked.
8. Once chicken is cooked, remove from heat and sprinkle with parsley.
Substitution ideas
1. I just made this dish tonight with the addition of mushrooms. You can throw in any other veggies you like, just be sure to keep the proportion of veggies to chicken similar to the above recipe, or adjust your cooking times.
2. Add fresh parsley instead of or in addition to thyme at the end.
3. Substitute more chicken stock in place of the wine.
Enjoy! This is a wonderful hearty meal for a chilly winter day.
Lunch
