Skillet Chicken And Vegetables

Skillet Chicken And Vegetables
Skillet Chicken And Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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