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Skillet Chicken And Vegetables


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  • 4 chicken thighs with skin and bone
  • 1 tablespoon paprika
  • 2 tablespoons vegetable oil
  • 3/4 pound small red-skinned potatoes halved
  • 8 boiling onions peeled
  • 2 large carrots peeled, and cut into 1" pieces
  • 1 tablespoon all-purpose flour
  • 1 cup canned low-salt chicken broth
  • 1/2 cup dry white wine
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Chopped fresh parsley


Servings 4


Step 1

Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate.

Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil.

Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

This recipe yields 4 servings.

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