Skillet Paprika Chicken with Veggies

Mmmm this was just what I was looking for the day I ended up with unexpected time to cook.  For some reason, I've amassed quite the collection of bone-in chicken thighs in my freezer, so it's time to cook them up and make more room.  I also had some mushrooms and potatoes that needed used up--this is the perfect recipe to do so.  I would rate this a 9--it is just as good leftover, too!  I made it with slight modifications from the original and think it likely lends well to adjustments.  For example, for the paprika, I used half regular, half Spanish hot variety.  This made it spicy but not overwhelmingly so--just enough heat to have a good kick.  Very likely it is lovely with just all regular paprika, too--will report back if/when I try it that way!

Link to original recipe: http://reluctantentertainer.com/one-pot-paprika-chicken-thighs/

Ingredients:

2 lb. bone-in chicken thighs
1 tsp. Kosher salt
1 tsp. coarse ground black pepper
1 T. regular paprika
1 T. Spanish/hot paprika
~2 T. olive oil (not sure, as I didn't measure)
2 cloves garlic, pressed (or minced)
1 medium yellow onion, finely chopped
8 oz. sliced mushrooms
~1 lb. baby yellow potatoes, cut in small chunks (I think this is about what I had left in bag of 'baby Dutch yellow potatoes' from Aldi)
2 large carrots, cut in small chunks
2 T. flour
1 1/3 c. chicken stock (I used my homemade version)
3/4 c. dry white wine (used Cupcake Chardonnay)
~1 1/2 T. fresh thyme, finely chopped (also did not measure)

Instructions:

1. In a plastic baggie with a zip top, combine the Kosher salt, pepper, and the two paprikas (I shook it until it looked combined).  Add the chicken pieces and shake to coat (I had to do mine in two batches and was a bit concerned that the first ones got more heavily coated than the ones after--this ended up being just fine).

2. Heat olive oil in large, tall-sided skillet over medium-high heat (used '7' on my stove).  Add the chicken pieces and cook for around 3 minutes on each side.  Transfer chicken to plate.

3. Add the garlic and onion to the skillet and cook, stirring frequently, for around 2 minutes.

4. Add mushrooms and cook, stirring occasionally, for around 3 minutes.

5. Add potatoes and carrots, sprinkle with salt and pepper, and cook for around 5 minutes, stirring occasionally.

6. Meanwhile, gradually whisk the flour into the white wine.  Pour slowly over the vegetable mixture, stirring as you do so.  Bring to a boil, stirring frequently.

7. Add the chicken stock and stir until boiling.

8. Return chicken to pan and stir all to combine.  Cover the pan and reduce heat to medium-low (used '3' on my stove).  Simmer for 20 minutes.

9. Add thyme to skillet and stir to combine.  Return lid to pan and simmer for additional 10 minutes.

10. Serve alone (like I did) or with desired side, such as noodles or rice, and enjoy!