Preheat oven to 350 F.

Generously season both sides of the chicken thighs with salt and pepper, or to taste.

Heat olive oil in a large pan, over medium high heat. Add the chicken thighs, skin side down and cook for about 5 minutes. Flip the chicken over and cook for another 5 minutes. Remove chicken from the pan and place on a plate.

Add the onions to the pan and sauté for 1 minute. Add the potatoes and carrots to the pan. Sprinkle vegetables with salt and pepper, to taste. Sauté the vegetables for another 5 minutes, or until they start to brown.

Sprinkle flour over the vegetables and stir so that the vegetables are evenly coated in flour. Add the white wine and simmer for a few minutes, or until the sauce has been reduced by half. Add chicken broth, paprika and thyme. Stir to combine. Place chicken on top of the vegetable mixture and bring the liquid in the pan to a boil.

Cover the pan, place it in the oven and bake until chicken has reached an internal temperature of 165 F, about 40 minutes. Remove pan from oven.

Serve hot.