This recipe is such an easy dish to prepare. It requires little ingredients yet it packs such good flavor and is very filling. This recipe in particular has made it’s way down quite a few tables in my family. Although it is not a very old dish per se It has been in my family for a generation or two. It is simple and my grandmother would make this when I would visit her on the weekends. She loved to cook just as much as I do. I guess I get that from her. It is quite nice to think of wonderful times in the kitchen with her while I make some of her favorite dishes. I am so grateful that I received some of her recipes that she so lovingly put together and whipped up/created in her kitchen. She was such a delight to be around. I am happy that I get to share her love of food and cooking (and also my love of food and cooking) to all of you.
Let’s get to cooking 🙂
Salt and pepper – to taste
2 tbsp paprika – if you want a more smokey flavor throw in 1 tsp of smoked paprika as well.
2 lbs chicken thighs
1/2 tsp thyme
1 tbsp olive or avocado oil ( you can use what you have on hand)
1 onion – diced
1 to 2 potatoes ( skin on or off- your preference)
2 1/2 cups chicken broth
- In a small bowl combine the salt, pepper, paprika, and thyme. Mix well.
- Pat the chicken dry with paper towels so the spices stick well to the chicken. Sprinkle the spices all over the chicken evenly on both sides and rub into the chicken. Set aside.
- In a large skillet (oven safe) or a dutch oven over medium heat add the oil and let the oil get hot. Add the chicken skin side down and sear on both sides. About 3 minutes per side or until nice and golden brown on both sides. They will continue to cook later in the oven.
- Remove the chicken to a plate and set aside.
- In the same pan add the onion and 1/2 cup of the broth. Cook the onion and broth until the onions are tender and the broth is reduced by half. About 5 minutes or so.
- Add the potatoes and broth and stir to combine. Add the chicken back in and nestle the chicken into the broth. Bring to a boil and turn heat to low and cover with a lid. Cook for 30 minutes.
- Remove the lid and allow the chicken to cook for another 10 minutes or until the broth is reduced by half but no longer than 20 minutes. Remove from the heat and serve.
Serve as desired.