Skillet Chicken and Vegetables
A hearty one-pan dish featuring crispy-skinned chicken thighs with tender vegetables in a white wine sauce. The paprika adds a wonderful color and flavor to this rustic comfort meal.
Ingredients
- •4 pieces chicken thighs with skin and bone
- •1 tablespoon paprika
- •2 tablespoons vegetable oil
- •¾ pound small red-skinned potatoes, halved
- •8 whole boiling onions, peeled
- •2 large large carrots, peeled, cut into 1-inch pieces
- •1 tablespoon all purpose flour
- •1 cup canned low-salt chicken broth
- •½ cup dry white wine
- •2 tablespoons Chopped fresh parsley
Cooking 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 sauté 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.
45 min
