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
Sprinkle chicken on all sides with paprika, salt,
and pepper. Heat
oil in heavy large skillet over medium-high heat.
Add chicken and
saute until brown, about 3 minutes per side. Transfer
chicken to
plate. Add vegetables and stir 2 minutes. 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. Sprinkle with parsley.
