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Preheat oven to 350°F.
Season both sides of chicken thighs with salt and pepper. (See Tip 1)
Heat 1 Tablespoon of olive oil in a Dutch oven over medium-high heat. Add the chicken thighs, skin side down. Cook until golden brown, 5 to 6 minutes. Turn and cook the other side until golden brown, another 5 to 6 minutes. Remove the chicken thighs from the Dutch oven.
Add the onion to the Dutch oven; stir, scraping up bits from the bottom of the pan. Add the potatoes, carrots, salt and pepper; stir to combine. Cook for about 5 minutes. (See Tip 1)
Add the flour, paprika and dried thyme. Stir to combine. Add the wine; stir and cook until the wine has evaporated, about one minute.
Add the chicken broth; stir to combine. Bring to a boil; the browned chicken, skin side up on top of the vegetables. Cover and bake in a preheated 350°F oven for 40 minutes or until the potatoes and carrots are done.
If desired, garnish with minced parsley or chives. Serve.
Yield: 4 servings (See Tip 7)