Chicken And Potato Skillet Dinner

• 2 tablespoons margarine (can substitute for olive oil if you wish)
• 1 whole chicken, cut into pieces (I used 8 thighs this time)
• 1 tablespoon paprika
• 1 tablespoon chicken bouillon powder (I used Bisto chicken gravy powder)
• 1 tablespoon garlic, minced (can use 1 tsp garlic powder)
• 1/4 teaspoon pepper
• 1 onion, cut into thin rings
• 1 1/2 cups unsweetened apple juice
• 4 potatoes, cut into bite sized pieces (you can peel if you wish)
• 4 medium carrots, peeled and sliced
• 1 cup sour cream (I use fat free)
• 2 tablespoons flour (I used whole wheat, just for the extra goodness)
• 2 tablespoons fresh chives, chopped

1. Melt margarine over medium heat in a large skillet. Add chicken and cook for about 15 minutes until browned, turning occasionally.
2. In a small bowl, combine paprika, gravy powder, and pepper. (If using garlic powder instead of fresh, add this too.).
3. Sprinkle over chicken pieces . Add garlic and onions. Pour apple juice into skillet.
4. Cover and reduce heat to medium-low. Cook for 10 minutes.
5. Add potatoes and carrots, and continue cooking, covered for another 30-35 minutes, or until potatoes are tender.
6. In a small bowl, mix together sour cream, flour and chives. Stir into skillet, coating all the chicken and vegetables. Heat sauce until thickened, about 3-5 minutes.

margarine, chicken, paprika, chicken bouillon powder, garlic, pepper, onion, apple juice, potatoes, carrots, sour cream, flour, fresh chives

Taken from www.food.com/recipe/chicken-and-potato-skillet-dinner-318192 (may not work)