Chicken-vegetable skillet

Yield: 4 Servings

Ingredients:

8 ea Thighs

Instructions:

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