Skillet Chicken and Vegetables

-

4

chicken thighs with skin and bone

1

tablespoon paprika

2

tablespoons vegetable oil

3/4

pound small red-skinned potatoes, halved

8

boiling onions, peeled

2

large carrots, peeled, cut into 1-inch pieces

1

tablespoon all purpose flour

1

cup canned low-salt chicken broth

1/2

cup dry white wine

Chopped fresh parsley

Preparation

Step 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.

Comments

Post a Comment

Popular posts from this blog

Swiss Chicken Casserole

-
Image
This was an  easy & tasty casserole, My girls also loved it, which makes it a win win!  I served it with green beans and buttermilk biscuits, which was a great combination.  I have to admit that I forgot to buy the cream of chicken so I had to use the cream of mushroom that I had in the pantry.  I think it was still great!  6 skinless, boneless chicken breasts 6 slices Swiss cheese 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup milk 2 cups herb-seasoned stuffing mix          (Pepperidge Farm Herb Blend is good) 1/4 cup butter Preheat oven to 350.  Arrange chicken in 12x8x2 baking dish.  Top with Swiss cheese slices.  Combine soup and milk and stir well.  Spoon mixture over chicken and sprinkle with stuffing mix.  Drizzle butter or margarine over crumbs.  Bake for 50 minutes and enjoy!
Read more

Moravian Chicken Pie

-
Image
Chicken pie is a hands down favorite in my house.  We never have to tell the girls to finish their dinner.  This is one of those rare meals that we can all enjoy and eat in peace!  I hope you enjoy it as much as we do.  A few variations that we have done...my husband loves to include vegetables in every meal so he enjoys vegetables on top of the chicken.  It is good too, but i prefer the plain and then have the veggies on the side.  It is also good with mashed potatoes on the side.  I also always serve a side of chicken gravy. Pie Crust (if you dare it is delicious but the store bought is always quicker) 2 cups all-purpose flour 1 teaspoon salt 3/4 cup shortening 6 -8 tablespoons cold water Filling 2 1/2 cups chopped cooked chicken 1 teaspoon salt 1 teaspoon ground pepper 3 tablespoons flour 1 cup chicken broth 1 -2 tablespoon butter, cut in pieces (optional) Crumb Topping 1/4 cup all-purpose flour 1 tablespoon butter For Pie Crust, combine flour and salt in a
Read more

Baked Oatmeal

-
Image
Here's a Penzey's recipe for baked oatmeal.  My favorite part of the recipe is that you can make it the night before.  Then pop it in the oven in the morning and enjoy an easy warm good breakfast.  Experiment with the fruit you put in it, peaches, blueberries, apricots, apples.  The options are endless.  Share if you try something that is good.  1/2 Cup butter, softened (1 stick) 1/4 Cup white sugar 1/2 Cup brown sugar 2 eggs 1 Cup milk 1/2-1 tsp. PENZEYS CINNAMON 1/2 tsp. salt 1 TB. baking powder 3 Cups regular or quick-cooking oats 1/2 Cup fresh or frozen blueberries 1 peach, skinned, chopped, pit removed 2 TB. VANILLA SUGAR warm milk (optional) Beat together the butter and sugars. Mix in the eggs, milk, CINNAMON, salt, baking powder and oats. Beat well. Add the fruit. Pour into a greased 8-inch square pan. Cover with foil and refrigerate overnight. In the morning, preheat the oven to 350°. Uncover the pan and sprinkle with VANILLA SUGAR. Bake in preheated oven until f
Read more