Ingredients
8 each thighs, chicken, skinned, - broiler, /fryer type - fat
1 tbsp oil, vegetable
3 medium potatoes, red skinned, - scrubbed,, cut in - 1/4-inc
1 medium onion, sliced
1/2 lb mushrooms, quartered
1 large tomato, coarsely chopped
1/4 cup broth, chicken
1/4 cup wine, white, dry
1/2 tsp oregano
3/4 tsp salt, divided
1/4 tsp pepper
1 tbsp parsley, chopped
Directions
Sprinkle the chicken with a 1/4 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
Servings: 4 servings
Chicken-Vegetable Skillet Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
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We hope you enjoy this Chicken Vegetable Skillet recipe.
