Braised Paprika Chicken Thighs

This Paprika Chicken is another favorite dish of mine and one that is so easy because you use spices that you most likely have in your pantry. I love chicken thighs and I had a package of bone-in, skin-on thighs in my freezer so I pulled them out to thaw and decided to make a hearty meal for dinner.

Begin by mixing the seasoning together which is salt, pepper and paprika. Coat each side of the chicken with the seasoning then brown on both sides in a Dutch oven.

Once browned, remove the chicken from the Dutch oven and add in your onions and stock and deglaze the pan. You want any of the yummy drippings to come up and become part of the sauce for the chicken.

You’ll add the chicken back into the pot and simmer for about 30 minutes.

Once you remove the chicken, when the internal temperature reads 165°F, you’ll want to reduce the sauce by at least half.  You simply do this by boiling the sauce until it thickens.  The end result will blow your socks off!

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Braised Paprika Chicken Thighs

Servings

servings

Ingredients

• 6-8 bone-in chicken thighs
• 2 tsp salt
• 1 tsp black pepper
• 2 TBS smoked paprika paprika works too
• 2 TBS vegetable oil
• 2 medium onions, cut in half and thinly sliced crosswise
• 2 cups chicken broth

Servings servings Ingredients 6-8 bone-in chicken thighs 2 tsp salt 1 tsp black pepper 2 TBS smoked paprika paprika works too 2 TBS vegetable oil 2 medium onions, cut in half and thinly sliced crosswise 2 cups chicken broth

Instructions

1. Over medium heat, place Dutch oven or saucepan on burner and heat pan and allow pan to get hot.
2. In a small bowl combine salt, paprika, and black pepper. Rub mixture all over the chicken covered both sides.
3. Add oil to pan then add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.
4. When browned on both side, remove chicken from Dutch oven and let rest on a plate. Remaining on medium heat, add onions, seasoning with a small amount of salt and pepper and cook until the onions have started to soften which will be about 3-5 minutes.
5. Add broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.
6. Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.

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