Skillet Chicken and Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch, writes Joyce Litz of Albuquerque, New Mexico. At the time she didn't know how to cook, and learning wasn't easy the place didn't even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry. 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, cut into 1-inch pieces |
1 tablespoon all purpose flour |
1 cup canned low-salt chicken broth |
1/2 cup dry white wine |
chopped fresh parsley |
Directions:
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.
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