Braised Chicken Thighs with Potatoes and Carrots

Ingredients

• 1 1/2 lb. (4) chicken thighs
• Salt and freshly ground pepper, to taste
• Sweet paprika, to taste
• 2 Tbs. olive oil
• 1 red onion, finely chopped
• 1 lb. red-skinned potatoes, quartered
• 8 carrots, halved lengthwise and then cut into 1 1/2-inch pieces (or about 1/2 bag of baby carrots)
• 1 Tbs. plus 1 tsp. flour
• 1 1/3 cups chicken stock
• 1/3 cup dry sherry
• 1/4 tsp. dried Thyme
• 1/4 tsp. dried Tarragon