Ingredients
- 3/4 cup all-purpose flour
- Fresh ground pepper, to taste
- Salt, to taste
- 1 teaspoon paprika
- 6 pounds skinless chicken thighs (may be boneless)
- 1 tablespoon olive oil
- 2 cups low-sodium chicken broth
- 1 cup carrot, diced (peeled)
- 1 cup cauliflower chopped (floret)
- 1 cup yellow onion, diced
- 1 cup green string beans (diced)
How to Make
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Step 1: Place flour, salt, pepper and paprika in a zippered plastic bag.
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Step 2: Add chicken thighs and shake to coat.
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Step 3: Add olive oil to a large nonstick skillet and place over medium heat. Add chicken thighs and brown on all sides.
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Step 4: Add broth, bring to a boil, reduce heat to simmer; cover, and cook 30 minutes.
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Step 5: Add vegetables, cover and cook until vegetables are tender, about 10 minutes.
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Step 6: Serve.
We hope you enjoy this recipe!
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