Chicken-Vegetable Skillet

Recipe Ingredients

8		Thighs - chicken, skinned, - broiler/fryer type
		Fat trimmed
1 tablespoon	15ml	Oil - vegetable
3 tablespoons	45ml	Potatoes - red skinned, - (medium) scrubbed, cut in
		- inch slices
1		Onion - sliced (medium)
1/2 lb	227g / 8oz	Mushrooms - quartered
1 lb	454g / 16oz	Tomato - coarsely chopped (large)
1/4 cup	59ml	Broth - chicken
1/4 cup	59ml	Wine - white, dry
1/2 teaspoon	2.5ml	Oregano
3/4 teaspoon	3.8ml	Salt - divided
1/4 teaspoon	1.3ml	Pepper
1 tablespoon	15ml	Parsley - chopped

Recipe Instructions

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.

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