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Skillet Chicken & Vegetables

Source of Recipe


Bon Appetit, January 2002






List of Ingredients



• 4 chicken thighs, with skin and bone
  
• 1 Tbsp paprika
  
• 2 Tbsp vegetable oil
  
• 3/4 lb. small, red-skinned potatoes, halved
  
• 8 boiling onions, peeled
  
• 2 large carrots, peeled, cut into 1-inch pieces
  
• 1 Tbsp all-purpose flour
  
• 1 cup canned low-salt chicken broth
  
• 1/2 cup dry white wine
  
• Chopped fresh parsley
  






Instructions



1. 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.
   
   
2. Add vegetables to same skillet and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently.
   
   
3. 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 chopped fresh parsley.
   
   Makes 4 servings.