This is the time of year in the northeast of the US when we bundle up to keep out the chill and crave hearty, comfort foods. This season of Autumn is just after warm summer temps and just before the really long, cold winter season.
Preparing this Paprika Chicken Stew each year takes on small additions or omissions of ingredients depending on the thickness of the gravy I am in the mood for. If making this dish for friends, I might add sweet potatoes and carrots or small cut new potatoes. The amount of liquid added during the cooking process will also determine the density of the gravy.
This basic recipe produces a sweet, comforting meal. The final dish is colorful as well as great tasting. I know you will go back for seconds. Since I know this usually happens, I choose butternut squash instead of potatoes and use less flour as thickener for the gravy.
My version of this recipe resembles a stew rather than chicken parts with potatoes in a skillet. I use boneless, skinless chicken thighs and thin chicken breasts, no skin or bones.
Here is the original recipe I found in a magazine years ago by Joyce Litz of Albuquerque, NM titled “Skillet Chicken and Vegetables.”
Makes 4 servings
4 chicken thighs with skin and bone
1 tbs paprika
2 tbs vegetable oil
3/4 lbs red-skinned potatoes, halved
8 boiling onions, peeled
2 large carrots, peeled, cut into 1-inch pieces
1 tbs all purpose flour
1 cup canned or boxed low-sodium chicken broth
1/2 cup dry white wine (optional)
Chopped fresh parsley to sprinkle over cooked dish.
Sprinkle uncooked chicken with paprika, salt and crushed black pepper
Heat oil in heavy, large skillet over medium-high heat
Add chicken and sauté about 3 min. each side until brown
Transfer browned chicken to a clean plate
Add vegetables to the heated skillet for 2 min and stir
Sprinkle cooking vegetables with flour and stir to coat all around
Gradually stir in broth and wine, bring to a boil
Return browned chicken with juices to the skillet and bring to a boil
Reduce heat to med-low and cover while simmering for 30 min or until chicken is cooked totally.
Season with salt and pepper and sprinkle with parsley.
Note: my preference is to sprinkle chopped Kale on finished dish.