Yield: 4 servings
|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|
|¾ teaspoon||Salt, divided|
|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