Skillet Chicken and Vegetables

Skillet Chicken and Vegetables
Photo by Susan Gentry McWhinney


  • 2 tablespoons vegetable oil
  • 1 tablespoon all purpose flour
  • 8 boiling onions
  • 1 tablespoon paprika
  • 1 cup canned low-salt chicken broth
  • ½ cup dry white wine
  • fresh parsley
  • + 3 more ingredients
    • 4 chicken thighs with skin and bone
    • 2 large carrots
    • ¾ pound small red-skinned potatoes

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. Graduall...

View full recipe at Epicurious


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