In a resealable bag, combine the smoked paprika, salt and pepper. Mix spices together, and add chicken (up to 4 pieces at a time) lightly shaking. Pull the chicken pieces out, and place on a plate. Repeat the process as necessary until all chicken has been coated, adding more spices if needed.
In a heavy frying pan, heat the oil over medium-high heat. Add the chicken, and cook until brown, about 2 minutes on each side.
Transfer the chicken to a plate. Repeat the process with additional batches as necessary until all the chicken has been lightly cooked.
Add the garlic and onion to the frying pan, stirring for about 2 minutes.
Add the mushrooms, and stir another 2 minutes.
Add the potatoes and carrots. Sprinkle with salt and pepper, and sauté for about 5 minutes.
In a bowl, gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently.
Add the chicken stock, and stir.
Return the chicken to the pan, and bring to a boil.
Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked, about 30 minutes.
Right before serving, stir the chicken and vegetables, and add in the thyme. Taste, and adjust the seasoning with more salt and pepper if desired.
Serve and enjoy!
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing