Chicken-vegetable skillet
4 servings
Ingredients
| Quantity | 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 |
Directions
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