• 1 whole chicken cut up or 6 bone-in chicken thighs
• 3 tablespoons paprika
• 1 1/2 tablespoons old bay seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons unsalted butter

• 2 tablespoons vegetable oil
• 1 large onion, sliced 1/4 thick
• 4 Russet potatoes, peeled and quartered
• 4 cups chicken stock
• 10 ounces frozen peas

Wash and pat dry chicken. Combine paprika, old bay seasoning and salt and pepper in a large paper bag. Add dry chicken to the bag, close the top and shake gently to completely coat all chicken pieces. Set aside.

Heat oil and butter in large skillet over medium heat and add onion slices. Sauté until just onions start to soften but are not starting to brown, about 5 minutes. Add chicken pieces skin side down first and cook 5 minutes on each side until chicken is browned.

Turn chicken back to skin side down and place potatoes on and around the chicken/onion mixture. Add chicken stock to cover chicken and potatoes. Sprinkle on any remaining spices from the bag. Cover skillet and cook 10 minutes over medium heat. After 10 minutes, remove the lid and stir gently. Lower heat slightly and continue to simmer 30-40 minutes more. Cook until potatoes are tender and chicken has cooked through. Stir in frozen peas and cook 10 more minutes.