Side Pannel
Chicken-Vegetable Skillet
Ingredients List
- 8 Thighs, chicken, skinned,
- -- broiler/fryer type
- -- fat trimmed
- 1 tb Oil, vegetable
- 3 md Potatoes, red skinned,
- -- scrubbed, cut in
- -- 1/4-inch slices
- 1 md Onion, sliced
- 1/2 lb Mushrooms, quartered
- 1 lg Tomato, coarsely chopped
- 1/4 c Broth, chicken
- 1/4 c Wine, white, dry
- 1/2 ts Oregano
- 3/4 ts Salt, divided
- 1/4 ts Pepper
- 1 tb 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.
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.
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