I am absolutely MAD for this recipe; it is so very simple, fast and easy, as well a completely satisfying!
SKILLET CHICKEN AND VEGETABLES
4 Chicken thighs with skin and bone 1 Tbs Paprika 2 Tbs Vegetable oil 3/4 lb small red-skinned potatoes, halved 8 boiling onions, peeled 2 large carrots, peeled, cut into 1-inch pieces 1 Tbs all-purpose flour 1 cup canned chicken broth 1/2 cup dry white wine 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 sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add 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.
It turns into the most lovely kind of chicken stew; I often serve it with (or on) biscuits.
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