1 pound bone-in rooster thighs
1 ½ teaspoons paprika
1 ½ teaspoons salt, or extra to taste
1 teaspoon floor black pepper, or greater to taste
2 tablespoons vegetable oil
¾ pound toddler carrots
½ pound toddler potatoes, halved
½ onion, sliced
1 cup fowl broth, divided
1 tablespoon cornstarch
Season poultry thighs with paprika, salt, and pepper.
Heat oil in a skillet over medium-high heat. Place poultry thighs skin-side down in the skillet and cook, besides moving, till golden brown, 7 to 9 minutes. Flip thighs over and prepare dinner for an extrathree to 5 minutes. Remove from the skillet and set aside.
Add potatoes, reduceaspect down, and cook dinner over medium-high warmthtill golden brown, three to 5 minutes. Add carrots and onions and cook dinnertill onions are smooth and translucent, eight to 10 minutes. Stir in 3/4 cup poultry broth, scraping up all the browned bits.
Dissolve corn starch in 1/4 cup fowl broth and pour into the skillet. Stir tillproperly combined.