Recipe of the Week: One-Pot Paprika Chicken Thighs

One of the great challenges of cooking for a crowd, is taking into account the allergies and preferences of all the people I’m cooking for. It is a rare dish that satisfies everyone, no matter what food they grew up with, no matter their intolerances. This one-pot paprika chicken thighs dish, from, was not only popular, it was very easy to make, and served with rice and salad, made for a filling supper on Tuesday evening. I multiplied the recipe by three, and it served about twenty-four people.


One-pot paprika chicken thighs, photo courtesy of

The only changes I made to the recipe was to cut the chicken thighs into pieces after browning them (to stretch the meal a little further), and to use cornstarch instead of flour to thicken, making this a gluten-free meal. Oh, and because I didn’t have any white wine, I just added extra chicken stock. I made this dish with the wine for Michael and I over the Christmas break, and it was delish…so if you have the wine, use it, but if not, it’s not a deal breaker. For the recipe, head over to!


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