I love to cook with boneless, skinless chicken thighs. They are so versatile. I just happened to buy some at the grocery store last week and decided to make them using ingredients I already had in my pantry. The result is this tasty, saucy chicken dish that I served over rice. You can serve it over egg noodles as well. I finished off the dinner with steamed, fresh, buttered spinach as pictured.
Place a 5 quart Dutch oven over medium high heat. Add the vegetable oil.
While the oil is heating up in the Dutch oven, put the flour, salt, pepper and paprika in a large zip top bag. Put chicken in bag with flour. Close bag and "knead" chicken in bag until all pieces are coated with seasoned flour.
Transfer chicken pieces from the plastic bag to the Dutch oven. Cook for 10-15 minutes, stirring constantly to separate chicken pieces. Chicken should be slightly browned.
Put chicken in a large bowl and cover. Set aside. In same Dutch oven, add the onion and saute for 5 minutes. Add the chicken broth. Stir with a wooden spoon, scraping the bottom of the pot to dissolve the browned bits on the bottom.
Add the mushrooms, golden mushroom soup and the wine. Mix until smooth. Cook for 5-10 minutes or until heated through. Add the chicken and parsley flakes. Bring to a simmer. Cover and cook for and additional 20-25 minutes or until chicken is cooks through.