1 pound red-skinned potatoes, about 2 inches in diameter, quartered
8 carrots, halved lengthwise and cut into 1 1/2-inch pieces
1 tablespoon tapioca or corn starch
1 2/3 cups low-sodium chicken broth
1 1/2 tablespoons fresh thyme, minced
Season the chicken lightly with salt and pepper and generously with paprika. In a heavy large frying pan over medium-high heat, warm butter. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate.
Add onion to the frying pan and stir. Add potato quarters and carrots. Sprinkle with salt and pepper and sauté until vegetables are beginning to brown, about 5 minutes.
Add starch and stir to coat. Gradually mix in the broth. Bring to a boil, stirring frequently. Return the chicken to the pan and bring to a boil.
Cover the pan, reduce the heat to medium-low, and simmer until the chicken and vegetables are cooked through, stirring and turning the chicken over occasionally, about 25 minutes.
Mix in the thyme. Adjust seasonings to taste. Divide the chicken and vegetables among 4 warmed plates and serve right away.