Ingredients
Scale
Gather these ingredients to create a dish that’s both comforting and flavorful. Remember, each ingredient tells a story, much like the tea-stained recipes my mum used to jot down in her notebooks.
- 6 chicken thighs, skin-on and bone-in
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup dry white wine (or substitute with more broth)
- 1 tablespoon fresh thyme leaves
- 2 teaspoons smoked paprika
- 1 pound baby potatoes, halved
- 2 cups carrots, sliced into rounds
- Salt and pepper to taste
- A pinch of cinnamon, for a touch of warmth
Instructions
Follow these steps to create a dish that brings warmth and joy to your table — just as my mum taught me with her gentle guidance and flour-dusted hands.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
- Season the chicken thighs with salt, pepper, and smoked paprika. Add them to the pot, skin side down, and cook until browned, about 5-7 minutes per side. Remove and set aside.
- In the same pot, add the onions and garlic. Sauté until the onions are translucent and fragrant, about 3-4 minutes.
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
- Add the chicken broth, thyme, and a pinch of cinnamon. Stir to combine.
- Return the chicken thighs to the pot, skin side up, and nestle in the potatoes and carrots around them.
- Bring the pot to a simmer, cover, and reduce the heat to low. Let it cook for 40-45 minutes, or until the chicken is tender and the vegetables are cooked through.
- Adjust seasoning with additional salt and pepper, if necessary, before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International