Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 8 eaches | Thighs, chicken, skinned, broiler/fryer type fat trimmed |
| 1 tablespoon | Oil, vegetable |
| 3 mediums | Potatoes, red skinned, scrubbed, cut in 1/4-inch slices |
| 1 medium | Onion, sliced |
| ½ pounds | Mushrooms, quartered |
| 1 large | Tomato, coarsely chopped |
| ¼ cup | Broth, chicken |
| ¼ cup | Wine, white, dry |
| ½ teaspoon | Oregano |
| ¾ teaspoon | Salt, divided |
| ¼ teaspoon | Pepper |
| 1 tablespoon | Parsley, chopped |
Sprinkle the chicken with a ¼ teaspoon of salt.
In a large non-stick fry pan, heat the oil over medium-high temperature heat.
Add chicken and cook, turning, about 8 minutes or until brown on both sides. Remove chicken; set aside.
In the same pan, layer potatoes, onion, chicken, mushrooms, and tomato.
In 1-cup measure, mix together broth and wine. Pour over chicken and vegetables. Sprinkle oregano, remaining salt and pepper over all.
Heat to boiling; cover, reduce heat to medium-low and cook for about 20 minutes or until the chicken and vegetables are fork tender.
Sprinkle with fresh parsley before serving.
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94