Ingredients

• 4 chicken thighs with skin and bone
• 1 tablespoon paprika
• 2 tablespoons vegetable oil
• 3/4 pound small red-skinned potatoes, halved
• 8 boiling onions, peeled
• 2 large carrots, peeled, cut into 1-inch pieces
• 1 tablespoon all purpose flour
• 1 cup canned low-salt chicken broth
• 1/2 cup dry white wine
• Chopped fresh parsley

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Instructions

1. Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.