Smokey paprika chicken

1. In a Ziploc bag, combine about 4 T. smokey paprika, 2 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.

2. In a large heavy dutch oven, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.

3. Add the onion to the dutch oven, stirring for about 2 minutes. Add in the garlic for another minute. Add the mushrooms and stir another few minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.

4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.

5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, mix in the thyme. Taste and adjust the seasoning with more salt and pepper.