Ingredients
1tbspcooking oil
8chicken thighs
1½tspsalt
1onion
2carrots
2celery ribs
2garlic cloves
2tbsppaprika
1tbspflour
1tspcayenne
1½cupslow-sodium chicken broth
1½cupstomatoes in thick puree,crushed, canned
¼tspdried thyme
1bay leaf
2tbspfresh parsley,chopped
¼tspfresh ground black pepper
Preparation
In a large, heavy pot, heat the oil over moderately high heat. Season the chicken with ¼ teaspoon of salt and add it to the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove.
Pour off all but 1 tablespoon fat from the pan. Add the onion, carrots, celery, and garlic to the pan.
Reduce the heat to moderate and cook for about 5 minutes, stirring occasionally, until the onion is translucent.
Reduce the heat to moderately low and add the paprika, flour, and cayenne to the pan. Cook, stirring, for 30 seconds.
Stir in the broth, tomatoes, the remaining 1¼ teaspoons salt, the thyme, and the bay leaf. Add the chicken and bring to a simmer.
Reduce the heat and simmer for about 20 minutes., partially covered, until the chicken is done. Remove the bay leaf and add the parsley and black pepper.
Serve warm, and enjoy!
