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Braised Paprika Chicken

This recipe features bone-in chicken thighs seasoned with paprika, seared, then braised with onions and potatoes in chicken broth. The dish is finished by reducing the sauce for maximum flavor, resulting in a comforting and tender main course perfect for lunch or dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2980.4 kcal

Equipment

  • 1 Dutch Oven or Large Saucepan 3-to 4-quart size recommended
  • 1 Cutting Board
  • 1 Knife
  • 1 Tongs
  • 1 Plate For resting chicken

Ingredients
  

Main

  • 2 tablespoons kosher salt
  • 2 tablespoons smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 2 1/2 pounds bone-in chicken thighs about 6 to 8
  • 1 tablespoon vegetable oil
  • 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

Instructions
 

  • 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.

Notes

Ensure the chicken is thoroughly patted dry before seasoning and searing; this promotes excellent browning and skin crisping. Don't overcrowd the pan when browning; cook in batches if necessary. Deglaze the pan well after removing the chicken to incorporate all those flavorful brown bits into the sauce base. Braising low and slow ensures the chicken thighs become incredibly tender. Reducing the sauce at the end concentrates its flavor, making it richer and more cohesive.