Skillet Chicken and Vegetables

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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.

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