Ingredients:
1 package chicken thighs or breast: cut into pieces
1/2 tsp smoked paprika
1/2 tsp granulated garlic
1 yellow onion: halved and thinly sliced
1/2 lb of mushrooms: halved and sliced
1/2 cup of wine (sub water if needed)
2 large carrots: peeled and sliced
4-5 medium red potatoes: diced into 1" squares
2 cups of chicken broth or stock
2 cups of water
2 tbsp cornstarch: make a slurry by adding 1 tbsp of water
Fresh thyme and parsley: coarsely chopped
Olive oil, salt and pepper
Equipment needed:
Cast iron dutch oven or large pot with a lid
Let's cook!
1. Dry the chicken pieces with a towel and then season with the paprika, garlic and salt and pepper to taste.
2. Heat pot over medium-high, warming 1-2 tbsps of olive oil until hot
3. Add the chicken and cook 2-3 per side, until lightly seared but not cooked through
4. Transfer the chicken to a plate.
If the pan is dry add 1-2 tsps of oil
5. Add the onion to the pot and cook until it begins to soften, 2 minutes
6. Stir in the mushrooms, season with salt and pepper ,cook until the juices start to release, 4 minutes
7. Slowly pour in the wine, deglazing the pan and scraping up any brown bits from the pan, 30 seconds
8. Add the carrots and potatoes to the pot, stir, and cover for 4-5 minutes, occasionally stirring
9. Pour in equal amounts of chicken stock and water until everything is submerged
10. Bring to a boil, reduce to a simmer, return chicken to the pot, cover
11. Cook, stir occasionally until chicken is cooked through and vegetables are tender, 12-15 minutes
12. Remove from heat and stir in herbs, season with salt and pepper
Serve!
Contains: corn (cornstarch)
I served the soup with hot bread: https://www.schaer.com/en-us/p/baguette
Recipe inspiration: https://sunbasket.com/recipe/braised-chicken-with-carrots-potatoes-and-thyme
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