Skillet Chicken and Vegetables

• 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

1. Sprinkle chicken on all sides with paprika, salt, and pepper.
2. Heat oil in heavy large skillet over medium-high heat.
3. Add chicken and saute until brown, about 3 minutes per side.
4. Transfer chicken to plate.
5. Add vegetables and stir 2 minutes.
6. Sprinkle vegetables with flour and stir to coat.
7. Gradually stir in broth and wine; bring to boil, stirring frequently.
8. Return chicken and any juices to skillet; bring to boil.
9. Reduce heat to medium-low.
10. Cover and simmer until chicken is cooked through, about 30 minutes.
11. Season with salt and pepper.
12. Sprinkle with parsley.

chicken, paprika, vegetable oil, potatoes, boiling onions, carrots, flour, chicken broth, white wine, fresh parsley

Taken from www.epicurious.com/recipes/food/views/skillet-chicken-and-vegetables-106116 (may not work)