Braised Paprika Chicken

1. 1

   Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper.

2. 2

   Pat chicken dry and rub the mixture all over.

3. 3

   Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil.

4. 4

   When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes.

5. 5

   Flip and repeat on second side.

6. 6

   Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings.

7. 7

   Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper.

8. 8

   Cook until golden and softened, about 3 minutes.

9. 9

   Add potatoes and broth and scrape the pan to incorporate any browned bits.

10. 10

    Add chicken, bring to a boil, and then reduce heat to medium-low.

11. 11

    Cover and cook until chicken is cooked through, about 30 minutes.

12. 12

    Remove chicken to a plate and cover.

13. 13

    Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes.

14. 14

    Taste and adjust seasoning, as desired.

15. 15

    Add chicken, turn to moisten in sauce, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.