Chicken-vegetable skillet

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

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