Skillet Chicken and Vegetables

Name: Skillet Chicken and Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp all purpose flour; 2 larges carrots, peeled, cut into 1-inch pieces; 4 chicken thighs with skin and bone; 118 milliliters dry white wine; 4 servings Chopped fresh parsley; 237 milliliters canned low-salt chicken broth; 8 boiling onions, peeled; 1 Tbsp paprika; 340 grams red-skinned potatoes, halved; 2 Tbsps vegetable oil

Skillet Chicken and Vegetables might be a good recipe to expand your main course repertoire. This dairy free recipe serves 4. One serving contains 515 calories, 24g of protein, and 27g of fat. Head to the store and pick up low-salt chicken broth, wine, paprika, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Sprinkle chicken on all sides with paprika, salt, and pepper.

Ingredients you will need

Whole Chicken

Paprika

Pepper

Salt

Heat oil in heavy large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chicken and sauté until brown, about 3 minutes per side.

Ingredients you will need

Whole Chicken

Transfer chicken to plate.

Ingredients you will need

Whole Chicken

Add vegetables and stir 2 minutes.

Ingredients you will need

Vegetable

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.

Ingredients you will need

Salt And Pepper