Braised Paprika Chicken

TOTAL TIME: 1 hr 5 min
Prep: 10 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
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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.

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  • on February 08, 2012

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    Made this recipe for Girls' Night" at my house last night. It was just wonderful. There was nothing left. I made the recipe just the way it was written, no changes. The ladies could not stop raving about the chicken. Next time, I will make this with couscous so that the gravy will be soaked up by the pasta. Can't wait to make this again.

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  • on February 07, 2012

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    I made it for dinner and it was absolutely delicious. It was easy to make and it did not require to many ingridiants.

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  • on October 30, 2011

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    This is delicious. I read the reviews at Foodnetwork and took other's advice on the salt reduction. Instead of two tablespoons, I used one. Everything else, the same except at the end I made a corn starch flurry to thicken the gravy. So good. The chicken is tender and juicy and the gravy is delicious with some good crusty bread to dip into it. Thanks Aida.......it's a keeper!

    people found this review Helpful.
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