----------------- Meal-Master ------------------
Title: Chicken-Vegetable Skillet
Categories: Poultry, DPIinc
Servings: 4
8 ea 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
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.
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
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