Smoked Paprika Braised Chicken Thighs

As I was waiting on my ribs to finish, I also made these bomb-diggity braised chicken thighs. I actually used boneless skinless chicken thighs (still trying to shed some lb's) and added 8 oz of portobella mushrooms to the original recipe, which added some good flavor. Oh yeah, you must have smoked paprika, much different that regurlar paprika and worth the extra .50 cents (try looking in the mexican/ethnic section)

I forgot to take a pic before I ate it, and the leftovers didn't look to appetizing in a tupperware; so my bad on that one.

Ingredients
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
8 oz portobella mushrooms quarterd
2 medium yellow onions, quartered and thinly sliced crosswise
Salt and freshly ground black pepper
2 tablespoons flour
1 medium russet potato, small dice
2 cups low-sodium chicken broth

Directions
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 mushrooms, and cook for 3 minutes. Add onions and garlic and season with salt and freshly ground black pepper. Cook until golden and softened, another 3 minutes. Sprinkle in flour and cook for another minute.

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.

Serve with rice or buttered noodles.