with 2011 Grenache "St. Peter of Alcantara"
1 ½ pounds small chicken thighs
¼ tsp celery salt
1 tsp chopped garlic
3 ½ tsp smoked paprika
½ tsp salt
1/8 tsp course ground black pepper
1 tbsp. olive oil
1 med onion chopped (about 1 cup)
1 (14 ½ oz.) can diced tomatoes un-drained
Season chicken with 1 tsp smoked paprika, salt & pepper.
Heat oil in a large non- stick skillet on med- high heat. Add chicken; cook 6 minutes or until browned, turning once. Remove chicken from skillet. Add onion and cook 3 minutes; stirring occasionally.
Stir in tomatoes and remaining 2 teaspoons smoked paprika. Bring to a boil. Return chicken to skillet. Reduce heat to low; cover & simmer 15 minutes or until chicken is cooked through. Serve as an appetizer on petit toast or as a main dish over egg noodles.