8 boneless, skinless chicken thighs
Salt and freshly ground black pepper to taste
Paprika to taste (you will need plenty!)
2 tbsp olive oil
1 red onion, finely chopped
1lb small red-skinned potatoes or cauliflower florets, cut into small bite-sized pieces
8 carrots, halved lengthwise and cut into 1" lengths
1 tbsp flour
1 1/3 cups chicken stock
1/3 cup dry white wine
1 1/2 tbsp fresh thyme
Season the chicken thighs well on both sides with salt, pepper and plenty of paprika. In a large frying pan, heat the olive oil and saute the chicken thighs till browned, about 2 mins each side. Transfer to a plate.
Add the onion to the pan and stir to pick up the color. Add the potatoes and carrots. Season with salt and pepper and saute the vegetables until they begin to brown, about 10 mins. Add the flour and stir to coat. Stir in the broth and wine and bring to a boil, stirring frequently to thicken the sauce. Cook for a further 10 mins. Return the chicken to the pan and bring to a boil.
Cover the pan and reduce to low heat. Simmer for 20 mins, stirring occasionally. Stir in the thyme, adjust seasoning with salt and pepper and serve immediately.
Serves 4-6