Braised Paprika Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 456 calorie
- Total Fat
- 15.5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 235 milligrams
- Sodium
- 1366 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 2 grams
- Protein
- 60 grams
- Sugar
- 3 grams
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
Ingredients
2 tablespoons kosher salt
2 tablespoons smoked paprika
1 teaspoon freshly ground black pepper
2 1/2 pounds bone-in chicken thighs (about 6 to 8)
1 tablespoon vegetable oil
2 medium yellow onions, quartered and thinly sliced crosswise
Salt and freshly ground black pepper
1 medium russet potato, small dice
2 cups low-sodium chicken broth
Directions
- Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.
- Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.
- Add potatoes and 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.
- 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.