Skillet Chicken and Vegetables Recipe

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This recipe for Skillet Chicken and Vegetables is from Ribét Academy Cookbook 2011-2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Main Courses: Seafood, Poultry, Pasta and Casseroles

Ingredients:	Ingredients: 4 chicken thighs with skin and bone 1 T. paprika 2 T. vegetable oil 3/4 pound 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

Directions:	Directions: 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.

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Skillet Chicken and Vegetables Recipe

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