- 1 1/2 lb. (4) chicken thighs
- Salt and freshly ground pepper, to taste
- Sweet paprika, to taste
- 2 Tbs. olive oil
- 1 red onion, finely chopped
- 1 lb. red-skinned potatoes, quartered
- 8 carrots, halved lengthwise and then cut into 1 1/2-inch
pieces (or about 1/2 bag of baby carrots)
- 1 Tbs. plus 1 tsp. flour
- 1 1/3 cups chicken stock
- 1/3 cup dry sherry
- 1/4 tsp. dried Thyme
- 1/4 tsp. dried Tarragon
Directions:Season the chicken lightly with salt and pepper and then generously with paprika. In a large, heavy fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until browned, about 2 minutes per side. Transfer to a plate.
Add the onion to the pan and stir, then add the potatoes and carrots. Season with salt and pepper and sauté until the vegetables are beginning to brown, about 5 minutes. Add the flour and stir to coat. Gradually stir in the broth and sherry and bring to a boil, stirring frequently. Return the chicken to the pan and season with thyme & tarragon and bring to a boil.
Cover the pan, reduce the heat to low, and simmer until the chicken and vegetables are cooked through, about 50 - 55 minutes. Taste and adjust the seasoning with salt and pepper. Divide the chicken and vegetables among 4 warmed plates and serve immediately. Serves 4.