4 Large chicken breasts (If the chicken breasts are very thick, cut in half lengthwise for even cooking)
Salt and pepper
2 Tbsp olive oil
½ onion, diced
4 red or yellow potatoes cut into 1-inch chunks
4 carrots, peeled and thinly sliced
1 Tbsp flour
½ cup white wine
1 ½ cups chicken stock
1 tsp smoked paprika
1 tsp dried thyme
2 Tbsp butter
2 Tbsp flour
2 Tbsp chopped fresh parsley
Preheat oven to 350 degrees F. Season chicken generously with salt and pepper on all sides.
In a Dutch oven (or other oven safe pot with a lid), heat oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer chicken to a plate.
Add onion to the pot and stir, scraping up brown bits from the bottom. Add potatoes and carrots. Sprinkle salt and pepper over top, and cook until the vegetables begin to brown, about 5 minutes.
Sprinkle 1 Tbsp of flour over top and stir to coat. Add white wine, stir and simmer until the wine has cooked off. Add chicken stock, smoked paprika and thyme. Return chicken to the pan, stir and bring to a simmer.
Cover the pot, place in the oven and bake for 30 – 35 minutes, until the chicken is cooked through.
When the chicken is done, remove to a plate and allow to rest. Meanwhile, return the Dutch oven to the stovetop and turn heat to medium.
In a small bowl ,mash together the butter and remaining flour until forming a thick paste. Stir paste into the sauce and simmer until thickening. Taste sauce and season with salt if necessary.
Add chicken back to the pot, stir to coat and garnish with fresh parsley. Enjoy!