Skillet Chicken And Vegetables Recipe - Cooking Index
Skillet Chicken And Vegetables Recipe - Cooking Index
"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."
Type: Chicken, Poultry| 4 | Chicken thighs with skin and bone | |
| 1 tablespoon | 15ml | Paprika |
| 2 tablespoons | 30ml | Vegetable oil |
| 3/4 lb | 340g / 11oz | Small red-skinned potatoes - halved |
| 8 | Boiling onions - peeled | |
| 2 | Carrots - peeled, and (large) | |
| Cut into 1" pieces | ||
| 1 tablespoon | 15ml | All-purpose flour |
| 1 cup | 237ml | Canned low-salt chicken broth |
| 1/2 cup | 118ml | Dry white wine |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Chopped fresh parsley |
Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and saute 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.
This recipe yields 4 servings.
Source:
Bon Appetit, January 2002
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